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Ingredients
1/2 cup ground almonds
3 tbsp nut butter (almond, peanut, or cashew would be great)
3/4 cup cocoa power
1/4 cup pea protein powder
1 can (400g, drained) of black beans, unsalted
1 tbsp toffee flavdrops (optional but lovely!)
2 cooked beets (each the size of a golf ball)
1/4 cup of coconut sugar
1/4 cup of sweetening syrup (I used Sweet Freedom but you can use agave or, if you want to make your brownies lower in carbs, you can use Surkin Gold or granulated stevia)
2 squares (20g) of 85% dark chocolate (this is optional but recommended)
Directions
1. Using a blender or food processor, mix all your ingredients together (except for the chocolate squares) until you get a smooth batter.
2. Pour the batter into a medium silicone
brownie pan.
3. Bake at 160 C (320 F) for around 45 minutes or until when poked with a knife, your kine comes out almost clean. Now, I say ‘almost clean’ because you want to leave the center a bit fudgy when you take them out. That’s because, as the brownies cool, the center becomes really nice and fudgy.
5. As SOON as the brownies are out of the oven, ‘massage’ them on top with 2 squares of melted chocolate to form a chocolate coating on top. This, like I said above, is optional but it’s great for adding an additional layer of chocolate to the brownies.
4. Allow them to cool overnight before slicing into squares and eating.
Macros per brownie (out of 10): 197kcals, 10g protein, 17g (out of which 5g is fiber!), and 10g fat.
1/2 cup ground almonds
3 tbsp nut butter (almond, peanut, or cashew would be great)
3/4 cup cocoa power
1/4 cup pea protein powder
1 can (400g, drained) of black beans, unsalted
1 tbsp toffee flavdrops (optional but lovely!)
2 cooked beets (each the size of a golf ball)
1/4 cup of coconut sugar
1/4 cup of sweetening syrup (I used Sweet Freedom but you can use agave or, if you want to make your brownies lower in carbs, you can use Surkin Gold or granulated stevia)
2 squares (20g) of 85% dark chocolate (this is optional but recommended)
Directions1. Using a blender or food processor, mix all your ingredients together (except for the chocolate squares) until you get a smooth batter.
2. Pour the batter into a medium silicone
brownie pan.3. Bake at 160 C (320 F) for around 45 minutes or until when poked with a knife, your kine comes out almost clean. Now, I say ‘almost clean’ because you want to leave the center a bit fudgy when you take them out. That’s because, as the brownies cool, the center becomes really nice and fudgy.
5. As SOON as the brownies are out of the oven, ‘massage’ them on top with 2 squares of melted chocolate to form a chocolate coating on top. This, like I said above, is optional but it’s great for adding an additional layer of chocolate to the brownies.
4. Allow them to cool overnight before slicing into squares and eating.
Macros per brownie (out of 10): 197kcals, 10g protein, 17g (out of which 5g is fiber!), and 10g fat.
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