Guilt-Free Coffee-Walnut Protein Brownies [Vegan, Gluten-Free, Higher Protein, Lower Fat]
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24 approx. squares
Prep Time
15 minutes
Cooking Time
25 minutes
squares 24 approx.
You can make walnut butter by roasting double the amount of walnuts needed for the amount of butter,then blitzing until smooth (add a tsp of olive oil at a time if necessary)


  • 1 can brown lentils (drained and rinsed)
  • 3/4 cup walnut butter
  • 3/4 cup rice malt syrup
  • 1 tsp instant coffee powder (mix with 1 tsp of hot water)
  • 1/2 cup almond meal
  • 1/4 cup tapioca flour (starch) (or arrowroot as it is known)
  • 1 tsp baking powder
  • 1/3 cup coffee-flavoured protein powder (I use Vital Greens coffee flavour - pea protein has a smoother texture)
  • Coffee-Walnut Topping
  • 1/4 cup vegan white chocolate
  • 1/4 cup walnut butter
  • 1/2 tsp instant coffee powder
  1. Preheat an oven to 180C. Grease and line a small brownie tin with baking paper (extending up the sides of the tin).
  2. In a food processor, blitz lentils, walnut butter, rice malt syrup and dissolved instant coffee until smooth.
  3. Pour walnut mixture into the remaining ingredients and stir until smooth.
  4. Pour batter into the prepared tin and bake for 25-30 minutes. Allow to cool completely in the tin. Separate the brownie from the sides of the tin using a butterknife, then carefully Invert the cooked brownie on a wire-rack, then flip up again (so the top is back facing you).
  5. Melt the white chocolate, instant coffee and walnut-butter in short microwave bursts (10 seconds) stirring in between until just melted together. Drizzle over the tops of the brownies. Allow tops to harden in the fridge. Top with walnut halves if desired.

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