Chocolate Raspberry brownie bites

img_2425It’s been a while since I created something truly gooey and naughty. For months I’ve been all about the savoury food, so when foodie flavours contacted me to try out their high strength all natural food flavourings I got all excited at the prospect of sweet clean treats again. I started by trying their raspberry flavouring, after a few not so successful creations I finally created these…and boy oh boy are they something. Gooey, delicious and so low calorie….these might be my favourite creation yet.

Please excuse the way they look, it took some time to perfect the recipe, so when I got it right I just went with it. I also am currently lacking a brownie tray so I had to make mine as brownie bites in a cupcake tin. But if I were you I would go brownie tray.

Recipe makes 9 crazy low calorie brownie bites….low enough you could easily cut them double size and double the mixture.


  • 200g Very ripe bananas
  • 80g Applesauce
  • 60g Cacao
  • 40g Pea protein powder
  • 30g Raspberries
  • 20/30 Drops of raspberry foodie flavours flavouring
  • 10g Truvia

NOTE. If your protein powder is flavoured you may not need the extra sweetner. I wouldn’t recommend using whey, but a vegan blend would also be fine.


  1. Pre heat the oven to 180 degrees or gas mark 4 and prepare your brownie tin.
  2. Put the ripe bananas, applesauce, cacao, protein powder, Truvia and flavouring into a blender and blend thoroughly until the bananas are no longer visible. This will be a very thick mix so may take some blending but perservere.
  3. Chop up your raspberries into small pieces and gently mix into your stiff brownie mix.
  4. Transfer to your prepared tin and bake for 20 minutes.
  5. Remove from the oven and let them cool, they get a real fudge texture when cooled so don’t be afraid to refrigerate them and keep a few for another day. If you can keep your paws off them.

MACROS: 55kcal/0.5g fat/10g carbs/4g protein

Chocolate Orange Berry Brownies

IMG_1111So sat at home the other evening, both my boyfriend and best friend started on the ‘bake me something’ tirade. I call it a tirade but it doesn’t take much persuasion to get me in the kitchen trying out a new idea. Sometimes these things I throw together don’t work so well, and other times possibly they work too well…remember to only have the one!

My best friend is allergic to nuts and coconuts, so in order to please them both chocolate is the way to go. I made some incredible gooey brownies last week but they contained coconut oil so they were a no go for this evening. I love testing myself and creating things within diet restraints so really I was in my element.

This recipe makes 9 decent sized brownies.


  • 40g Cocoa powder
  • 40g Chocolate Orange whey protein (could replace some of the water with the juice from an orange and use plain chocolate whey)
  • 25g Brown Rice Flour
  • 4 tbsp Agave
  • Pinch salt
  • 1 tbsp Baking Powder
  • 3tbsp Egg whites (equivalent to the whites of 3 large eggs)
  • 150ml Warm water
  • 2 tbsp Waldens farm chocolate sauce
  • 1/2 tsp Xanthum Gum
  • 25g  Dark chocolate chips
  • 1 tbsp Freeze dried strawberries and raspberries (stolen from a box of cereal)


  1. Pre-heat the oven to 180 degrees/ gas mark 4, and line a brownie tin with baking parchment.
  2. In a small bowl whisk up your egg whites and keep to one side.
  3. In a mixing bowl combine the cocoa powder, protein powder, brown rice flour, baking powder, xanthum gum and pinch of salt.
  4. Make a well in the centre of  your mixed dry ingredients and add the agave, waldens farm chocolate sauce, egg whites and water, being careful to add the water one bit at a time.
  5. Finally add the chocolate chips and freeze dried fruit, tip into the prepared brownie tin, and bake for 15-20 minutes.

MACROS (per brownie): 88Kcal/2.1g Fat/13.4g Carbs/5.1g Protein 

Gooey Chocolate Brownies

IMG_0267I hate to toot my own trumpet but these were amazing. I developed a Vegan Chocolate cupcake recipe for someone and the result was so gooey and brownie like and so simple replacing egg and butter with olive oil. It made me think about how I could create something similar with protein and coconut oil instead of the olive oil. What resulted was something spectacular.




  • 50g Cocoa
  • 70g Chocolate whey protein
  • 50g Brown rice flour
  • 40g Coconut sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 30g Coconut oil
  • 160ml warm water
  • Vanilla extract to taste
  • 4 tbsp The protein works Dark Chocolate Zero Syrup
  • 50g Dark Chocolate chips
  • 1/2 tsp Xanthum gum


  1. Pre-heat the oven to 180 degrees/gas mark 4
  2. Line a Brownie tin with baking parchment.
  3. Melt your coconut oil in the microwave and mix into your ingredients, adding the warm water and chocolate chips last.
  4. The batter will be quite wet so don’t worry that is how it is supposed to be.
  5. Bake for 20/25 minutes and allow to cool before slicing into 12 squares and enjoying.

MACROS: 99kcal/ 4.7g Fat/ 9.4g Carbs/4.7g Protein

Chocolate Raspberry Protein Brownies

IMG_6506I am on a mission to create a fantastically satisfying protein brownie, I tend to plunge for ingredients such as almond butter for bakes like this, but I wanted them to be lower carb and importantly NUT FREE. My best friend is allergic to nuts, and recently the flat we share together has been full of delicious smelling protein bakes…none of which she has been able to eat!

When I came home today and said I was going to bake some brownies, she virtually begged me to try, as I keep saying I will, to make something nut free. So here goes!

I imagine my protein brownie mission will be ongoing, and often not nut free, but I am pretty pleased with how these turned out. Very satisfying when you need that chocolate fix.


  • 180g Philadelphia lightest
  • 100g Dark chocolate
  • 90g Chocolate Whey protein
  • 1 tbsp Baking powder
  • 80g Total 0% Greek Yoghurt
  • 100g Waldens Farm Chocolate Sauce
  • 240g Egg Whites
  • 80g Stevia
  • 100g Chopped Raspberries (large chunks)
  • 50g Dark Chocolate chips


  1. Preheat oven to 180 degrees/gas mark 4
  2. Allow Philadelphia to soften outside of the fridge, combine with the chocolate whey protein powder.
  3. Melt chocolate (I just use the microwave checking every 20 seconds)
  4. Add chocolate into the mix along with all other ingredients.
  5. Mix thoroughly and pour into a brownie tray.
  6. Bake for approx 20 mins checking half way through. They may still be a little wet when you first take them out as with most brownies, so let them finish cooking outside, and cool in the tin.

MACROS: 130kcal/ Fat 6g/ Carbs 11g/ Protein 11g