Peanut Butter Vegan Protein Brownies

Protein Brownies Vegan

I’ll be honest with you: I wasn’t too impressed when these brownies came out of the oven. I felt they were a bit… beh. I put it down to having used chickpeas as opposed to the regular canned black beans I use to make brownies. But you know what? They were delicious after having spent the night in the fridge! Some cakes/cheesecakes/brownies are like that – give them time to cool and POW! They turn from beh to WOOPA! I’ve had two of these brownies with my mid-afternoon cup of tea the past three and they hit the spot beautifully. So, without further ado, the recipe:

Ingredients

1/2 cup (40g)  Pea Protein Powder
1 can (250g)    Chickpeas (Drained)
1 cup (232g)    Almond Milk
1/2 cup (116g) Peanut Butter
3/4 cup (40g)  Cocoa Powder
1/8 cup (21g)  Coconut Oil
3/8 cup (65g)  Ground Almonds
1/4 cup (48g)  Coconut Sugar
Stevia Drops (to taste) Or your sweetener of choice

Directions

1. Set your oven to 160 C (320F)

2. Using a handheld blender (or a standing blender), blend all ingredients together

3. Bake in a medium sized brownie pan for around an hour or until when poked with a fork, the fork comes out clean

4. Leave to cool overnight in the fridge

vegan Protein browniesProtein Brownies Vegan

PS: I’m still going to make a black bean vegan version of these brownies and share with you THAT recipe. I’m thinking to keep the ingredients almost exactly the same as the ones for the brownies here but obviously using black beans instead of chickpeas. My thoughts are that they’ll come out softer and more… chocolate. Let’s see, shall we? Stay tuned!

Vegan Protein Brownies

View more from:

Share35
Tweet
Reddit
Email
Pin195