These dark chocolate coconut almond brownies are packed with plant-based protein! The brownies are fudgy, dense, and moist and are topped with shredded coconut and sliced almonds for the perfect added crunch.
Thanks to Health Warrior for sponsoring this post! As always, the thoughts and opinions in this post are my own and I only recommend products I use from brands I trust.
Brownies are like the ultimate comfort food. They’re rich and melt-in-your-mouth creamy, fudgy and dense, and all around chocolate-y. Not much can make them better, except maybe the addition of toasted coconut and almond slivers – like you’ll find in these high protein dark chocolate coconut almond brownies!
What Makes These Brownies Different?
There’s no flour used in these brownies! They’re made with Health Warrior’s new Dark Chocolate Coconut Almond pumpkin seed protein bar which is full of pumpkin seeds, almonds, and quinoa. This is where all that plant-based protein comes from!
You’ll need a food processor or blender to turn the bars into a flour-like consistency. There will still be a few larger pieces which adds a nice nutty, crunchy bite scattered throughout the rest of the smooth-texture of the brownie. Dynamic contrast! (Anyone else watch Food Network religiously know what I’m talking about 😉 )
What Do They Taste Like?
They taste like pure deliciousness and little bites of chocolate heaven, of course! The shredded coconut on top adds some extra coconut –y flavor from the coconut already in the brownies from the Health Warrior bars. You get a great punch of almond flavor, too, from the almond butter. Which also makes the brownies extra dense and creamy.
I would say you get a strong nutty flavor in these brownies, follow up by the coconut as the supporting player.
- The cornstarch can be swapped out for tapioca flour.
- Bananas can be used in place of the applesauce, but you might notice a slight banana flavor. Also the texture will be slightly denser.
- Almond butter can be replaced with any nut and seed butter you’d like. Just make sure it’s one you like the flavor of since it contributes a lot of the end products flavor.
- The granulated sugar can be swapped out for any granulated sweetener equivalent, like coconut sugar, but it doesn’t really add any extra coconut flavor, fyi 😉 It can’t be swapped out for a liquid sweetener like honey or maple syrup, though.
- Use any dairy or non-dairy milk you’d like.
- Same goes for chocolate chips 😉
- You can use any nuts or seeds in place of the slivered almonds on top. Almonds just go well since there are already almonds in the Health Warrior bars.
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Kaylie | Healthy Hacks
Yields 1 - 8x8" pan
Serves 16 brownies
Vegan; Gluten Free; Heart Healthy Fats; High Fiber; Grain Free
20 minPrep Time
40 minCook Time
1 hrTotal Time
- 4 Health Warrior Dark Chocolate Coconut Almond Pumpkin Seed Protein Bars
- ¼ cup flaxseed meal
- 2 Tbsp cornstarch
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsweetened applesauce
- ½ cup natural almond butter
- ½ cup granulated sugar (or granulated sweetener equivalent)
- ¼ cup milk of choice
- ¼ cup chocolate chips of choice, melted
- 1/3 cup unsweetened shredded coconut
- 1/3 cup slivered almonds
- 1/3 cup chocolate chips of choice
- Preheat the oven to 350 F and line an 8 X 8 square pan with aluminum foil, leaving some excess hanging over the sides to lift the brownies out when they’re done. Grease the aluminum foil to ensure the brownies won’t stick.
- Add the Health Warrior Dark Chocolate Coconut Almond Pumpkin Seed Protein Bars to a food processor or blender and blend until you get a large grain flour-like consistency (kind of sand-like).
- Add the flaxmeal, cornstarch, baking powder, and salt to the bars and stir together.
- In a large bowl, add the applesauce, almond butter, sugar, and milk.
- Melt the chocolate chips (the easiest way is in the microwave for about 30-45 seconds, stir, and continue with 5-10 second bursts, stirring after each, until completely melted). Then add the melted chips to the wet ingredients and stir them all together.
- Add the dry ingredients to the wet, and stir until well incorporated.
- Pour the batter into the prepared pan and smooth the top with the back of a spoon.
- Evenly sprinkle the coconut, almonds, and chocolate chips on top of the brownie batter. Lightly pat the toppings into the batter so they stick.
- Bake for 35-45 minutes or until a toothpick inserted into the center of the brownies comes out with 2-3 wet crumbs, the center should be slightly springy to the touch, and the edges should be firm to the touch.
- Allow the brownies to cool completely in the pan (about 1-2 hours), then cut them into 16 squares.
- Enjoy your brownies!
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