Courgette and Dark Chocolate Protein Snack Slices

Courgette and Dark Chocolate Protein Slices | Delicious pre or post workout, high in protein and low in carbs!

I love food, and I’ve grown to love fitness. One came naturally and the other one took it’s sweet time to develop, and I’m sure you can guess which.

I made these protein snacks to unite both, to enjoy a slice or two after a workout, or even as a dessert. I tend to not eat too much before I workout as my digestion always kicks up a fuss if I gym with even the slightest piece of food, so I always need to make sure I either eat at least two hours before or go on an empty stomach. I know people who can eat minutes before going to the gym – I am not one of them. Sigh.

Courgette and Dark Chocolate Protein Slices | Delicious pre or post workout, high in protein and low in carbs!       Courgette and Dark Chocolate Protein Slices | Delicious pre or post workout, high in protein and low in carbs!

These protein snack slices are pillow-y soft and cake-like. They are speckled with rich dark chocolate, which means that my brain is not sure whether I’m eating dessert or having a post-workout snack. It’s glorious.

If you want to take it further and add some nuts, or substitute the chocolate for some nuts, it definitley works as well. Protein snacks call for fun things to be added to them, because no one wants a boring snack, protein or otherwise. Time to stop having boring food after workouts once and for all!

Courgette and Dark Chocolate Protein Slices | Delicious pre or post workout, high in protein and low in carbs!

Courgette and Dark Chocolate Protein Slices
 
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • ½ cup protein powder
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ cup rapadura, coconut or brown sugar
  • 1 egg
  • 6 egg whites
  • ⅓ cup melted coconut oil
  • 2 tablespoons nut or seed butter (I used tahini)
  • 1 large courgette | zucchini, finely grated (about 1 cup)
  • 100g dark chocolate, cut into chunks
Instructions
  1. Preheat the oven to 175ºC | 350ºF and line a square baking tray with baking paper.
  2. Whisk together the first four ingredients in a large bowl.
  3. Create a small well in the middle and crack in your egg. Whisk the egg and pour in the egg whites and coconut oil. Whisk everything together, and when there are no more visible lumps of flour stir in the courgette and dark chocolate.
  4. Pour the batter into the baking tray and bake for 20-25 minutes or until cooked through the centre.
  5. Let cool and slice into squares.
Notes
I keep mine at room temperature for about 3-4 days, though you can freeze and defrost if you plan on keeping them longer. Sticking them in the oven makes them even more decadent!

 

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