Coconut Cream Stuffed Protein Brownie Bites

Coconut Cream Stuffed Protein Brownie Bites
TOP 5 PERSONAL FAVORITE PROTEIN TREATS OF ALL TIME! These were not in my house long at all! So soft and creamy and moist. Perfection! The brownie batter is sometimes hard to work with when trying to wrap it around the coconut batter. Wet your hands slightly before handling the brownie batter. It helps :) Enjoy!


1 scoop chocolate protein powder
1/3 cup whole wheat pastry flour (or oat flour)
2 Tbsp. cacao powder
¼ cup cooked sweet potatoes, mashed *recommended* (or 2-3 Tbsp. pumpkin puree depending on consistency)
5 Tbsp. granulated stevia
¼ tsp. baking powder
¼ tsp. salt
1 large egg
2 Tbsp. sugar free maple syrup

Coconut Cream Filling
1 Tbsp. coconut oil
2 Tbsp. unsweetened coconut flakes
2 Tbsp. Giant Sports Delicious Vanilla Shake protein powder
2 Tbsp. unsweetened coconut milk

 Chocolate Glaze
1 Tbsp. coconut oil, melted
1 Tbsp. cacao powder
2 Tbsp. Giant Sports Delicious Chocolate Shake protein powder
½ Tbsp. agave nectar

2 tbsp. unsweetened coconut flakes


1.) Pre-heat oven to 350°F. Line a baking pan with foil and spray with non-stick cooking spray.

2.) Stir together the following brownie ingredients in a mixing bowl: protein powder, cacao powder, pastry flour, stevia, baking powder and salt.

3.) In a separate mixing bowl, whisk together egg and maple syrup until well combined. Pour this into the bowl of dry brownie ingredients. Add the sweet potato to mixture and stir vigorously until batter is smooth and mixed well. Place brownie batter in the refrigerator 45 minutes.

4.) In a small bowl, mix together all coconut cream filling ingredients. Place the filling in the freezer for about 10 minutes. Remove and, with 1 Tbsp. of filling, roll into a ball. Repeat this until 6 filling balls are made and place them in the fridge until brownie batter is ready to use.

5.) Remove batter and filling out of the fridge. Wet you hands slightly before handling brownie batter.  Using your hands take about 2 Tbsp. of brownie batter, roll into a ball, and then flatten slightly. Place 1 ball of filling in the center of brownie batter and gently wrap the batter around the filling. Make sure the filling is entirely covered by the batter then form into a ball. Repeat until 6 brownie bites are made. Place all assembled brownie bites on the baking pan.

6.) Put brownie bites in the pre-heated oven and bake for 10-12 minutes. Remove bites from oven and place them on a wire rack to cool.

7.) Mix together all icing ingredients until smooth. When brownie bites are cool, evenly spoon glaze on top of each bite and sprinkle with coconut flakes. Let sit for about 20 minutes or until the glaze has hardened.

Makes 6 servings
1 serving = 1 brownie bite

MACROS for 1 brownie bite
180 calories, 11.7g protein, 13.9g carbs, 3.4g fiber, 9g fat, 2.7g sugar

*Note: If you want a quicker and easier way to make a chocolate glaze, melt a healthy chocolate bar or healthy chocolate chips in a bowl. Drizzle melted chocolate on top of the cooled cake bites. Sprinkle with coconut flakes.

Where to Find Commonly Used Products:

Whole Wheat Pastry Flour & Coconut Flakes –

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