Plant protein powders such as pea, rice, and hemp are all the rage these days. They're hypoallergenic, usually non-GMO, often organic, and absolutely wonderful to cook with. You can use them to make homemade protein bars, pizza crusts, cheesecakes, cookies, and yes, even brownies!
These protein brownies were made without eggs, without butter, and without cow's milk! They're gluten-free, high in protein and fiber, and packed with antioxidants. They're also absolutely amazingly soft and chocolaty—just as a brownie should be.
Best of all, they're a welcome treat no matter the time of day. Enjoy a fudgy square alongside a cup of coffee before hitting the gym, with tea as a midafternoon pick-me-up. or dunked in a tall glass of milk before bed.
Looking for something a little more decadent? Warm one up and pair it with a scoop of vanilla protein ice cream for that extra oomph factor. If you ask me, it's the perfect dessert.
Ground almonds 1 cup
Cannellini beans, unsalted and drained 1 can
Cocoa powder 3/4 cup
Coconut sugar 1/4 cup
Coconut oil 2 tbsp
Almond milk 1 cup
Almond butter 4-1/2 tbsp
Sea salt 1 tsp
Baking powder 1 tsp
- Using a handheld immersion blender or a food processor, blend all ingredients together until you get a smooth batter.
- Once blended, pour into a small brownie tray.
- Bake at 340 degrees F (around 170 C) for about an hour or until an inserted knife comes out relatively clean. Be careful not to overbake the brownies: you want them a bit gooey in the center.
Serving size: 1 brownie
Recipe yields: 8 servings