Vegan Protein Fudge Brownies - Bravabod
Recipes

Vegan Protein Fudge Brownies

Valentina

Valentina P

  • Difficulty Easy 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

liked this

Freeze For 3-4 months

Best by 4-5 days


Shopping List
  • 1 (15 ounce) can pumpkin puree, unsweetened
  • 1 cup + 2 tablespoons smooth nut butter (almond, sunflower, hazelnut, etc)
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Serve: Use the parchment paper flaps to help lift the brownies from the pan. Slice and enjoy.

Recipe Notes

Note 1: Protein powder is optional here. You can also substitute with an equal amount of oat flour.

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

liked this

Freeze For 3-4 months

Best by 4-5 days


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
  1. 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.
  2. 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.
  3. 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.
  4. Serve: Use the parchment paper flaps to help lift the brownies from the pan. Slice and enjoy.
Nutrition

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Vegan Protein Fudge Brownies

PT30M 1 (15 ounce) can pumpkin puree, unsweetened 1 cup + 2 tablespoons smooth nut butter (almond, sunflower, hazelnut, etc) 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:

12 Brownies

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Takes 1 min