Black Bean Brownies
For the BROWNIE LAYERS
- 1 can black beans rinsed and drained
- 3TBS cocoa
- 3TBS natural peanut butter
- 5 prunes
- 1tsp baking soda
- 3TBS Walden Farms syrup (or any other sugar free syrup)
- splash almond milk
- topped with a handful of dark chocolate chips
- Those measurements are for one pan, for this recipe I obviously made two layers. Simply blend all the ingredients until smooth, top with chocolate chips and bake at 350 for about 40 minutes. Let completely cool before assembling cake
I made the cookie dough the night before and froze it for easy stacking
- CHICKPEA COOKIE DOUGH
- 1 can chickpeas rinsed and drained
- 4TBS PB2(powdered peanut butter) mixed with 2TBS water to make a paste
- 3-4TBS Walden farms syrup, and a sprinkle of stevia
- Blend all ingredients and then fold in dark chocolate chips. Line baking pan with parchment paper, spread out and freeze
PROTEIN POWDER ICING
- 2 scoops Gold Standard chocolate casein protein powder
- 2 scoops Pro Line Iso advanced all natural chocolate protein powder
- Add a little bit of water at a time as you mix until it reaches a mouse like consistency. I find mixing the two protein powders gives it a much fluffier texture than just one or the other on its own