Saturday, November 19, 2016

Vegan Peanut Butter Brownies

     I am learning more about the world of Vegans.  That being said, I was interested in trying my hand at creating a Vegan friendly Brownie that would delight my senses, I think I could get used to this!  These turned out magnificent and may be my new go to dessert.  Each of these 9 decadent pieces are only 104 calories, 5g net carbs and 5g protein (does not include Sugar Free Whipped Aquafaba topping, which is also Vegan and practically calorie free, type that in the search bar for recipe).  Take a walk on the wild side and try your hand with a Vegan recipe and see what you think, you may be like me and want to start exploring more.  Nothing to lose, everything to gain  :)

Ingredients for 9 servings~
3 Tablespoons melted Nutiva Organic Buttery Coconut Oil
6 Tablespoons Aquafaba (drained juice from canned Garbanzo Beans)
1/2 cup 30 cal/cup Almond Milk
1/2 cup Black Cocoa (can sub with regular Cocoa)
1/2 cup Swerve Granular Erythritol
2 Tablespoons Nutiva Coconut Flour
1 scoop Nutiva Organic Chocolate Plant Protein
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
2 Tablespoons Vegan Chocolate Chips
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2 Tablespoons Betterbody Foods Peanut Butter or Chocolate Peanut Butter Powder PB Fit
1 Tablespoons 30 cal/cup Almond Milk (or amount for desired consistency)
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Sugar Free Whipped Aquafaba ~

     Mix wet ingredients in first set, mix dry ingredients in first set except for Chocolate Chips, blend together and pour into 8X8 parchment lined pan and sprinkle with Chocolate Chips.  Bake at 350 for 30-35 minutes or until lightly firm to touch, remove and cool.  Meanwhile, stir together PB Fit and Almond milk from second set of ingredients, may need more to achieve desired consistency.  Add topping to baggie, snip corner and drizzle over cooled Brownies.  Top with Sugar Free Whipped Aquafaba if desired, not included in macros.  Enjoy  :)

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