Here is another fall recipe coming your way, and this time with some extra protein! I’ve always been a fan of a chocolate and nut combo so I decided to make it a fall version! These protein pecan pie brownies are a no bake dessert, and they are vegan, gluten free, and paleo!
I think pecan pie is my favorite pie no matter what season it is. There is something about the sweet caramelized pecan that makes me warm and fuzzy inside. However, the pecan pie filling is not the healthiest thing to ever walk the planet. That is why I used medjool dates for the sweetness and caramel flavor. To be honest I can’t even tell that there is no butter or added sugar in this recipe!
I love no bake desserts because they are so easy to make! This recipe took me no more than 30 minutes to whip up, and then I set it in the freezer to chill. The brownie portion really resembles a fudge like chewy texture.
Key ingredients for these protein pecan pie brownies:
- Maple syrup
- This is by far my favorite sweetener, especially for no bake desserts! It helps keep the brownie’s together and there won’t be any granulated textures.
- Almond butter
- This really helps the fudgy texture in the brownies. I like to use almond butter instead of sun butter or peanut butter because the flavor does not over power the chocolate flavor.
- Almond flour
- I didn’t use a whole lot of this because I wanted to keep these brownies extra fudgy!
- Cocoa Powder
- I highly suggest using Dutch processed cocoa powder because it has a much more intense chocolate flavor!
- Chocolate Protein Powder
- Medjool dates
- This is the key ingredient for the pecan pie filling! It really resembles a caramel texture and flavor!
- Coconut oil
- This ingredient is super important for the pecan pie filling! It helps smooth out the date paste and add to the caramel flavor!
- DUH! I used a mixture of whole and chopped pecans.
Protein Pecan Pie Brownies
- ½ cup almond milk
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 tsp vanilla extract¼
- ¼ cup almond flour
- ⅓ cup cocoa powder
- ¼ cup chocolate protein powder
- ¼ tsp salt
- 4-5 large medjool dates
- 1 tsp coconut oil
- ¼ cup warm water
- ½ cup chopped pecans
- Start by soaking the dates in some boiling water
- In a large mixing bowl combine the almond milk, maple syrup, almond butter, and vanilla extract.
- Add in the almond flour, cocoa powder, chocolate protein powder, and salt. Fold the dry ingredients in with the wet ingredients until everything is well combined.
- Pour the brownie batter into a lined loaf pan. Place in freezer.
- Now make the pecan pie topping. In a high speed blender add the soaked dates, coconut oil, and water. Blend until a thick creamy consistency.
- Fold in the chopped up pecans with the date paste.
- Pull the brownie out of the freezer and layer the pecan pie filling on top. Put back into the freezer for at least 2 hours.
- Cut up and serve!