A recipe by Naturally Nina
So rich, soft + chocolatey with a creamy choc frosting and crunchy hazelnut choc topping. Just YUM
I LOVE using beans + chickpeas in baking for extra nutrient goodness and they add a really great texture and richness
Each brownie has 11g protein, thanks to the addition of @hempfoodsaustralia Vanilla Hemp Protein!
Cacao powder, the hemp protein + beans are all fantastic sources of magnesium, which is important for so many biological functions of the body, including energy production, muscle contraction + relaxation ~ making these a perfect recovery snack before bed
This recipe makes 6!
RECIPE:
- 1 can black or kidney beans, drained + rinsed
- 2 tbsp flaxmeal, mixed with 1/2 cup water
- 2 tbsp maple syrup
- Pinch of salt
- 6 tbsp (35g) cacao powder
- 1 tsp baking powder
- 40g Vanilla Hemp Protein
For the frosting:
- 100g vegan yoghurt
- 1 tbsp cacao powder
- 1 tbsp Vanilla Hemp Protein
- Hazelnuts + dark chocolate, for topping
Preheat oven to 190°C and prepare a muffin tin.
Add all ingredients into a food processor and blend until smooth. Divide equally between 6 muffin holes.
Bake for 20-25 minutes, then remove from oven + allow to cool completely before removing from tin and frosting!
For the frosting: Mix together ingredients until smooth, then spoon onto brownies and top with chopped hazelnuts + chocolate.
ENJOY!!