Guilt-Free Cookie Dough Brownies [Vegan, Gluten-Free, Higher Protein, Lower Fat]
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 24 approx. squares
Prep Time
15 minutes
Cooking Time
25 minutes
Servings
squares 24 approx.
The beans, protein powder and nut butter add a higher protein element.

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INGREDIENTS:
squares
  • 1 can chickpea (garbanzo) beans (drained and rinsed)
  • 1/4 cup peanut butter
  • 1/4 cup almond or cashew butter
  • 1/2 cup maple syrup (or rice malt syrup)
  • 2 tbs non-dairy milk
  • 2 tsps vanilla extract
  • 2 tbs raw cacao butter (melted, or coconut oil)
  • tiny pinch sea salt
  • 3/4 cup ground almonds
  • 1/4 cup tapioca flour (starch) (or arrowroot as it is known)
  • 1 tsp baking powder
  • 1/3 cup vanilla protein powder (I use Vital Greens Vanilla Bean flavour - pea protein has a smoother texture))
  • 1/3 cup vegan milk chocolate baking chips (I use Sweet William mini baking chips)
  • Chocolate-Protein Drizzle
  • 1 tbs chocolate protein powder
  • 1 tbs vegan milk chocolate (can use raw chocolate if you wish)
  • 1 tbs raw cacao butter
INSTRUCTIONS:
  1. Preheat an oven to 180C. Grease and line a small brownie tin with baking paper (extending up the sides of the tin).
  2. In a food processor, blitz chickpeas, nut butters, non-dairy milk, maple syrup, vanilla extract and raw cacao butter until smooth.
  3. Pour chickpea mixture into the remaining ingredients and stir until smooth.
  4. 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).
  5. 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.
NOTES:

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