Super healthy vegan protein brownies! Those raspberries are the best part! 🙂
2 flax eggs
80–100 g juicy dates*
220 g white beans, rinsed
1 teaspoon vanilla
200 g ripe bananas (about 2 bananas)
170 ml plant-based milk
1 teaspoon baking powder
1/2 teaspoon baking soda
20 g cacao powder
25 g vegan chocolate protein
100 g buckwheat flour
60 g rice flour*
40 g apple sauce
20 g puffed quinoa
a handful of chocolate chips
two handful of frozen raspberries*
Preheat your oven to 180°C. Line a small (20x20cm) baking tin with baking paper. For the flax eggs, mix 2 tablespoons ground flaxseed with 4 tablespoons of water and let it sit for about 10 minutes.
Place your dates, white beans, vanilla, bananas and milk in a food processor or blender and mix until smooth.
Sift the dry ingredients into the bowl to prevent clumps. Mix it. Add your date-white beans-milk mixture to it , add the apple sauce and flax-egg as well and mix everything. Add your puffed quinoa, chocolate chips and frozen raspberries and mix carefully.
Spoon your batter into the lined baking tin and add some more frozen raspberries on top. Bake your cake for about 25-30 minutes. Remember, you do not want to bake your brownies until dry. So 25 minutes should be usually enough. Let it cool for 20 minutes and cut your brownies into slices.
You can serve them with chocolate sauce or marmalade. You will love them!
*you can use more dates, depending on how sweet you want them to be
*you can also use spelt flour or any other kind of flour
*any other berries would work
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