Saturday, 11 October 2014

(Secretly Healthy) Chocolate Hazelnut Protein Brownie Sundae

Wow, have I got a real treat for you today! Secretly Healthy Chocolate Hazelnut Protein Brownie Sundae...I know, it's a real mouthful, but seriously. Just look at it:

Protein Brownie recipe

Don't you just want to dive right in? Made with the gooiest, fudgiest Protein Brownies known to man (I have spent months perfecting this recipe - and I guarantee that they taste every bit as good as these not-so-good-for-you Oreo Brownies) and layered with cherry compote, Choc Shot and Wheyhey ice cream, this is utter heaven in a sundae. The perfect guilt-free Saturday night treat.

In fact, it's so good that I ate it all myself. Just look...

Don't say I don't ever treat you! Enjoy - I know what I'll be making tonight,

Sam x


Protein brownie ice cream sundae

(Makes 6 'bars')
For the brownie -
1/4 cup Sukrin reduced fat almond flour
6 tbsp Creative Nature cacao
2 scoops Sci Tec chocolate hazelnut whey protein
1 egg
1 tbsp coconut sugar (optional)
1 tsp vanilla extract
1-2 drops Capellas fudge brownie drops
150g unsweetened apple puree (I buy mine in the baby aisle)
1/2 cup chopped and roasted hazelnuts
2 tbsp Meridian hazelnut butter
4 squares Lindt dark chocolate
Handful dark chocolate chips
2 tbsp Lucy Bee coconut oil

For the cherry compote -
1 cup frozen cherries, thawed
4 tbsp water
1 tbsp stevia

Vanilla WheyHey and ChocShot, to serve

1) Preheat oven to 180C then grease and line a loaf tin. To make the brownie, mix together the almond flour, cacao, protein and coconut sugar. In a separate bowl, whisk together the egg, vanilla and apple puree.

2) Gently melt together the 4 squares of dark chocolate with coconut oil, then stir into the egg mixture. Mix into the dry mixture until just combined, then spoon in the hazelnuts and dark chocolate chips and give a good stir.

3) Pour into the loaf tin, then spoon over the hazelnut butter and 'drag' it through the brownie mixture so that it swirls. Bake the brownie for around 18-20 minutes so that it's still gooey, then scatter over a few more chopped hazelnuts to decorate, if you like. Leave to cool.

4) While the brownie is cooling, make the compote by adding the cherries and water into a pan and heating gently. Stir in the stevia, then continue to simmer gently until the cherries have softened and have a 'jam-like' texture. Add a touch more sweetener, if desired, then place in the fridge to thicken slightly.

5) Once you're ready to dish up, chop up squares of the brownie and place them in a bowl. Add a few spoonfuls of cherry compote, a drizzle of chocshot, some chopped hazelnuts and a scoop of vanilla Wheyhey ice cream. Layer with some more brownie squares and extra cherry compote, vanilla ice cream and choc shot, then enjoy!