Vegan Black Bean Brownies with Cookie Dough Frosting
45 min
© foodspring
Ingredients
For the brownies:
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260 gblack beans
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25 gInstant Oats
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65 gPeanut Butter
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35 gcocoa powder
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2 tbspWhite Chia Seeds
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2 tspFlavour Kick Vanilla
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165 gcoconut blossom sugar
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2 tsplemon juice
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1 tspbaking powder
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0.5 tspbaking soda
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100 gdark chocolate
For the Cookie Dough Frosting:
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240 gchickpeas, drained
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50 gPeanut Butter
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50 gstevia powdered sugar
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50 galmond flour
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40 g
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50 gvegan, sugar-free chocolate chips
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160 mloat milk
For the topping:
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0.5Vegan Protein Bar Extra Layered Roasted Peanut
Preparation
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1
Preheat the oven to 175° C.
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2
Prepare a 20x20cm baking dish by lining it with parchment paper or greasing it.
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3
Put all ingredients except the dark chocolate into a high-powered blender. Mix until smooth.
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4
Use the double-boiler method to melt the dark chocolate. Fold into the brownie batter.
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5
Pour the batter for the black bean brownies into the prepared baking dish. Bake for 30-35 minutes at 175° C.
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6
Set aside for 1-2 hours to cool completely.
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7
Meanwhile, make the cookie dough frosting: First, puree the chickpeas in a blender until smooth.
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8
Add the peanut butter, almond flour, Vegan Protein, oat milk, and stevia. Blend again until mixed well.
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9
Fold the chocolate chips into the cookie dough frosting
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10
Spread the frosting evenly over the cooled black bean brownies.
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11
Crumble the Protein Cookie with your hands.
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12
Cut up the Protein Bar.
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13
Top the black bean brownies with the Protein Cookie chunks and the pieces of Protein Bar.
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1Enjoy!
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