The beans, protein powder and nut butter add a higher protein element.
There is no Nutrition Label for this recipe yet.
1canchickpea (garbanzo) beans(drained and rinsed)
1/4cupalmond or cashew butter
1/2cupmaple syrup(or rice malt syrup)
2tbsraw cacao butter(melted, or coconut oil)
1/4cuptapioca flour (starch)(or arrowroot as it is known)
1/3cupvanilla protein powder(I use Vital Greens Vanilla Bean flavour - pea protein has a smoother texture))
1/3cupvegan milk chocolate baking chips(I use Sweet William mini baking chips)
1tbschocolate protein powder
1tbsvegan milk chocolate(can use raw chocolate if you wish)
1tbsraw cacao butter
Preheat an oven to 180C. Grease and line a small brownie tin with baking paper (extending up the sides of the tin).
In a food processor, blitz chickpeas, nut butters, non-dairy milk, maple syrup, vanilla extract and raw cacao butter until smooth.
Pour chickpea mixture into the remaining ingredients and stir until smooth.
Press batter into the prepared tin and bake for 25-30 minutes. Allow to cool completely in the tin. Separate the brownie from the sides of the tin using a butterknife, then carefully Invert the cooked brownie on a wire-rack, then flip up again (so the top is back facing you).
Melt all the Chocolate-Protein Drizzle ingredients together in short microwave bursts (10 seconds) stirring in between until just melted together. Drizzle over the tops of the brownies. Allow tops to harden in the fridge.