About the Recipe
These brownies offer a fudgy texture and rich chocolate flavor while providing a satisfying and healthier treat for those with gluten sensitivities or looking to boost their protein intake. Perfect for post-workout snacks or guilt-free indulgence!
Ingredients
150g almond meal
50g LSA or flax meal
20g raw cocao
200g pitted dates
(optional 50g protein powder)
30g oil (coconut, MCT, macadamia or almond)
50g smooth peanut butter (or nut butter)
50g water
50g pure maple
Optional extras (20g chia seeds, puffed quinoa and or buckwheat groats)
For the frosting
1 ripe avocado
40g pure maple syrup
20g raw cocao
30g nut butter
Preparation
Step 1
Place almond meal, LSA or flax meal and pitted dates into a food processor and blend until smooth.
Step 2
Add remaining ingredients and blend until a firm consistency.
Step 3
Line a slice tin with non-stick baking paper and press ingredients firmly into the pan. Place into the refrigerator whilst you prepare the frosting.
Step 4 Frosting
Blend 1 ripe avocado, 40g pure maple syrup, 20 g raw cocoa and 30g nut butter until smooth. Take your slice out of the fridge and spread evenly over the top. Optional - sprinkle chopped nuts or buckwheat groats on the top. Place back into the fridge and allow the frosting to set firm.
Cut into slices with a warm knife.
Slice can be frozen in a container.