Macros per Serving
Calories: 468
Fat: 29g
Carbohydrates: 32g
Protein: 21g
2 Servings Total
Chocolate Brownie Cup
- 1/3 cup raw trophy Walnuts
- 1/3 cup no salt raw Cashews
- 1/3 Medjool dates
- 1 tablespoon raw Cacao powder
- 1 teaspoon Vanilla extract
Coconut Cream Filling
- 1/4 cup lactose-free Cool whip
- 2 tablespoons toasted Coconut flakes
- 1 tablespoon melted Extra virgin Coconut oil
Instructions
- Soak walnuts, dates and cashews in cold water for 15 minutes
- Drain, then add to food processor. Blend until all ingredients are fully combined. If you want it thicker, add a few more dates
- In a separate bowl, add the combined date batter then add cacao powder and vanilla extract
- Mix until combined and portion into a cupcake and place in freezer for 6 minutes
- In a bowl mix, lactose-free cool whip, coconut oil and toasted coconut flakes
- Add creamy mixture to your brownie and enjoy!