Triple Layer Chocolate Protein Brownie Mini Cakes



These mini chocolate protein brownie cakes with three layers taste great and are good for you. They taste great and are full of protein because they are made with raw almonds, dates, and vegan chocolate protein powder. The three layers have the perfect mix of tastes and textures, making them a dessert or snack that both vegans and non-vegans can't resist.

Ingredients:
  • 1 cup raw almonds
  • 1 cup Medjool dates, pitted
  • 1/2 cup raw cacao powder
  • 1/4 cup vegan chocolate protein powder
  • Pinch of salt
  • 1/4 cup raw cashews, soaked for 2-4 hours
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil, melted
  • 1/4 cup raw cacao powder
  • 1/4 cup coconut milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract

Instructions:

In a food processor, blend almonds until finely ground

Add dates, cacao powder, protein powder, and salt

Process until well combined and sticky

Press mixture evenly into the bottom of a mini cake pan, forming the first layer

For the second layer, blend soaked cashews, maple syrup, coconut oil, and cacao powder until smooth

Spread this mixture evenly over the first layer

For the third layer, whisk together coconut milk, melted coconut oil, maple syrup, cacao powder, and vanilla extract until smooth

Pour this mixture over the second layer

Place in the freezer for 2-3 hours to set

Once set, remove from the pan, slice into mini cakes, and serve chilled


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