No Refined Sugar Protein Brownies

My husband and I extended our January No Sugar Challenge to February...And YOU get to benefit! I am sharing another healthy treat. This one will satisfy your chocolate sweet tooth, and it packs a good protein punch!  Double WIN!

The main response we get when we tell anyone we are avoiding refined sugars and flours is "WHY???" I admit had to ponder this to give a genuine answer. 

In January, my "why" was to clean up my diet after all the holiday junk I consumed at the end of last year.  My husband and I extended it into February because we have loved the way we feel.  We allow ourselves one "cheat day" each week, but it's not a "binge day." Usually it means we eat something like waffles or chocolate chips (or both, together!). We don't go eat a dozen doughnuts and negate all the good we have done through the week!

We have also upped the ante on our workouts, so these protein brownies especially feel good after a hard bootcamp or trail run!  In fact, my husband came home from a tough snow-camping trip with our son and ate the last three (of the second batch I made)!

No Refined Sugar Protein Brownies

Makes 1 9x13 pan

Ingredients:

1/2 cup coconut oil, softened

1/2 cup butter, softened  (can use all coconut oil, just double salt)

1/2 cup cocoa powder

1/2 cup honey

2 eggs

1/2 cup natural peanut butter (or other nut butter)

1/2 cup chocolate protein powder

1/2 cup coconut flour

1/8 teaspoon sea salt

Directions:

1. Preheat oven to 400 degrees. Grease 9x13 baking dish/pan.

2. In a food processor or electric mixer bowl, beat coconut oil and butter until well combined. Add cocoa powder and honey and beat well. Mix in eggs, peanut butter and protein powder until smooth. 

3. Whisk coconut flour and sea salt together, then stir into main mixture. 

4. Pour into prepared dish, and bake 13-16 minutes, just until top no longer looks wet and edges begin to darken. 

5. Cool completely. These taste best cooled or chilled. I liked them at room temperature, but loved them after they sat in the fridge a while. Store in air-tight container, or wrap individually as an easy to grab protein treat!

Participating in these link-ups. 

Chocolate Coconut Pie

Next week is a monumental day and time in history. March 15, 2014 at 9:26:53 am, will represent the closest time has come to mirroring the important mathematical figure of Pi.  (Find a fun countdown here.)

As a geek at heart, I am celebrating by sharing pie recipes! This Chocolate Coconut Pie would make anyone--mathematician or not--as happy as a hypotenuse! It was gobbled up by my family faster than you can say dodecahedron! 

You know they old saying: "As easy as pie?'  This pie really lives up to it. No fancy tools or advanced algebra required.  All you need is the ingredients, a bowl, and spoon to prepare this for baking. 

Rich chocolate and coconut are deliciously combined in this perfect way to celebrate Pi(e) Day!

Chocolate Coconut Pie

Makes one 9-inch pie

Ingredients: 

1 unbaked pie crust (I love this Coconut Oil crust from Yesterfood)

1 stick (1/2 cup) salted sweet-cream butter

4 tablespoons unsweetened cocoa powder

1 cup sugar

2 eggs

1 tablespoon all-purpose flour

1 teaspoon vanilla

1 cup shredded flake baking coconut

Directions: 

1. Preheat oven to 325°. Prepare pie crust and place in freezer until filling is ready.

2. Melt butter in small saucepan over low heat. Stir in cocoa powder and sugar. Cook on low just until well incorporated (no need to boil). Remove from heat, and cool until able to touch.

3. Using a spoon, stir eggs well one at at time into the chocolate mix. Stir in flour and vanilla, then the coconut. 

4. Pour into prepared pie crust. Bake in center of oven 40-50 minutes, until top is crusted and middle has risen. 

5. Cool at least 20 minutes before serving. Serve warm or cold. Store in refrigerator. 

Participating in these link-ups. 

More great ways to celebrate The Ultimate Pi(e) Day: 

Strawberry Cream Pie

New Fashioned Oatmeal Pie