Makes 9-12 squares

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Recipe provided by nutritionists Maddie and Ayla.


  • 1 can of lentils
  • 1/2 cup coconut sugar
  • 1/3 cup of nut butter (I used raw almond butter)
  • 3 tbsp ground flax seeds
  • 1/2 cup raw cacao powder
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp of fine sea salt (to top)
  • 1/2 cup dark chocolate chips
  • 1 scoop of Chocolate PROFI Protein
  • 1/4 cup MCT oil (optional)


  • Preheat oven to 350 F
  • Blend lentils in a blender or food processor
  • Grab a big bowl and put lentils along with all other ingredients in the bowl + mix – the batter will feel wet which makes the brownies more moist + fudgy!
  • If they’re not (add a small amount of MCT or coconut oil)
  • Place into a brownie pan and top with chocolate chips and flakey sea salt
  • (ps. make sure to use parchment paper to line your baking tray)
  • Bake for 20-25 minutes (depending on the strength of your oven you may need more or less time)