April 25th, 2024
Recipes
Vegan Protein Fudge Brownies
Valentina P
- Difficulty
•
- Time 30"
These extra squishy fudge brownies taste decadent, but are actually quite healthy. They're a crossroads between a gooey brownie and a dense truffle. Only 7 ingredients and a good source of protein, fiber, and Vitamin A.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can pumpkin puree, unsweetened
- 1 cup + 2 tablespoons smooth nut butter (such as almond or hazelnut)
- 10 tablespoons cocoa powder
- 1/2 cup vegan protein powder (Note 1)
- 1/2 cup chocolate chunks or chips
- 8 large medjool dates, pitted
- 2 teaspoons cinnamon
Instructions
- Step 1: Preheat oven to 350°F. Line 1 (8 inch x 8 inch) pan(s) with parchment paper so that the flaps hang from the sides. If your dates feel dry, soak them in warm water for 30 to 90 minutes until soft.
- Step 2: Combine all ingredients, except the chocolate chips, in a food processor. Pulse until the dates are broken down and batter is smooth and very thick. Fold in the chocolate chips.
- Step 3: Transfer the batter to the prepared pan. It will be quite thick, so spread it out as evenly as possible with a spatula or the back of a spoon. Bake for 22 to 25 minutes. Cool fully on a cooling rack.
- Serve: Use the parchment paper flaps to help lift the brownies from the pan. Slice and enjoy.
Recipe Notes
Note 1: We like to use a pea-based protein here. You can also substitute with an equal amount of oat flour, if needed.
Nutrition
These extra squishy fudge brownies taste decadent, but are actually quite healthy. They're a crossroads between a gooey brownie and a dense truffle. Only 7 ingredients and a good source of protein, fiber, and Vitamin A.
How To MakeDiet Type: Paleo
Shopping List
- 1 (15 ounce) can pumpkin puree, unsweetened
- 1 cup + 2 tablespoons nut butter (almond, sunflower, hazelnut, etc)
- 10 tablespoons cocoa powder
- 1/2 cup paleo protein powder of choice
- 1/2 cup paleo chocolate chunks or chips
- 8 large medjool dates, pitted
- 2 teaspoons cinnamon
Instructions
- Step 1: Preheat oven to 350°F. Line 1 (8 inch x 8 inch) pan(s) with parchment paper so that the flaps hang from the sides. If your dates feel dry, soak them in warm water for 30 to 90 minutes until soft.
- Step 2: Combine all ingredients, except the chocolate chips, in a food processor. Pulse until the dates are broken down and batter is smooth and very thick. Fold in the chocolate chips.
- Step 3: Transfer the batter to the prepared pan. It will be quite thick, so spread it out as evenly as possible with a spatula or the back of a spoon. Bake for 22 to 25 minutes. Cool fully on a cooling rack.
- Serve: Use the parchment paper flaps to help lift the brownies from the pan. Slice and enjoy.
Nutrition
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What you should eat next
Vegan Protein Fudge Brownies
PT30M 1 (15 ounce) can pumpkin puree, unsweetened 1 cup + 2 tablespoons smooth nut butter (such as almond or hazelnut) 10 tablespoons cocoa powder 1/2 cup vegan protein powder (Note 1) 1/2 cup chocolate chunks or chips 8 large medjool dates, pitted 2 teaspoons cinnamon Gluten Free Paleo Vegan 12 Servings
Ingredients:
