Type of meal: Snack
Dietary info: Vegan
Time to prepare: 10mins
Time to cook: 30mins
Protein in g: 4.3
Carbs in g: 11.9
Fats in g: 7.1
Ingredients for brownies:
250g ripe avocados (de-stones and skin removed)
2tsp @nielsenmasseyuk Pure Vanilla Extract
150ml @skinnyfoodco Zero Cal Maple Syrup
2tsp @nescafe Azera Americano Coffee
75g Almond Flour
100g @lindtuk 70% Dark Chocolate, melted
40g @droetkerbakes Fine Dark Cocoa Powder
2 Flax Eggs (2tbsp @linwoodshealthfoods Milled Organic Flaxseed mixed with 5tbsp water and left to thicken for 5 mins) – can sub for 2 large eggs
40g @lindtuk 70% Dark Chocolate, cut into small chunks
1/4tsp Fine Sea Salt
Ingredients for Chocolate Protein Frosting:
80g @nushfoods Natural Almond Cream Ch•ese
30g @awesomesupps Choc & Nut Vegan Protein
80ml @momafoods Oat Milk
Toppings (optional, not included in macros):
Dark chocolate shavings
METHOD OF COOKING:
Blend together the avocado, vanilla extract, maple syrup and coffee until completely smooth and whipped. Add in the melted dark chocolate until creamy.
In a medium sized bowl, whisk your flax eggs/eggs and add in the avocado & chocolate mixture and stir until combined. Add in the almond flour, cocoa powder salt until just combined. Don’t overmix. Gently fold in the dark chocolate chunks.
Pour the mixture into the lined pan and spread it out evenly to the edges.
Bake for 30 minutes until the brownies are just set. Overcooking will make them dry out.
Allow to cool. Once cooled, make the frosting by blending together the almond cream cheese, protein powder and oat milk.
Spread evenly across the top of the cooled brownies and top with raspberries and chocolate shavings, or any toppings of your choice. Cut into 16 or 9 pieces depending on preference!
Are there any general substitutions that can be made? (vegetarian or meat options, depending):
Use eggs if not vegan