Protein Brownie Pops

by Brooke Goldstein February 18, 2016


  • 3/4 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 1.5 cup liquid sweetener NuStevia® Simple Syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1/4 cup apple sauce unsweetened
  • 2 scoops of BPI Sports Best Protein™ Chocolate Brownie 
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Lily's Dark chocolate chips melted stevia sweetened
  • a box of Pringles Cracker stix


  • 1/4 coconut oil
  • 6 Squares of Baker's Unsweetened Baking Chocolate Bar
  • 2 scoops of BPI Sports Best Protein™ Chocolate Brownie 
  • 4 tb of almond milk
  • 10 drops of liquid stevia


1/4 cup Lilys Dark chocolate chips melted stevia sweetened ( keep them cold in the fridge)


  1. Preheat oven to 350 degrees F (175 degrees C) and grease an 8 inch square pan.
  2. In a large bowl, blend melted oil, chocolate chips, sugar, , apple sauce, sweetener and vanilla. 
  3. Beat in eggs one at a time. 
  4. Combine the flour, cocoa, baking powder, protein powder and salt and gradually blend into the egg mixture. 
  5. Spread the batter into the prepared pan.
  6. Bake in preheated oven for 17-20 minutes, or until brownies begin to pull away from the sides of the pan. 
  7. Let brownies cool, then cut into squares. Place them in the fridge for about 3 hrs to harden.
  8. In a blender, blend the chocolate chips until they become crumbs. Do not over blend or they will heat up and melt.


  1. In a cup, microwave the chocolate squares and Coconut milk for 1 minute, then stir with a spoon to liquify .
  2. Blend the protein powder , almond milk and stevia until the consistency of thick sludge. You can use a hand blender or a bullet blender. 
  3. Add the mixture to the melted chocolate and blend well until forming the chocolate frosting


  1. Take 1 brownie square and insert gently a Pringles Stix
  2. Then dip the brownie in the Chocolate syrup
  3. Then roll it around in the chocolate chips truffle
  4. Refrigerate for 1 hr until hardened

Calories 79 | Protein 5g | Carbohydrates 6.4g | Dietary Fiber 1.2g | Sugars 0.8g

Recipe by: Chef Geo Hernandez

Brooke Goldstein
Brooke Goldstein


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