Cashew Cookie Dough-Topped Brownies
Ingredients
For the brownie base -
100 g brown rice flour
100 g oat flour
2 scoops chocolate or vanilla protein powder
6 tablespoon cacao or cocoa powder
75 g Natvia natural sweetener
1 teaspoon bicarb of soda
2 tablespoon flaxseeds
100 g unsweetened apple puree
100 mls almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
For the cookie dough topping -
40 g butter beans, drained
3 tablespoon cashew butter
4 tablespoon Natvia natural sweetener
2 tablespoon almond milk
1 teaspoon vanilla extract
To decorate -
Cacao nibs
Melted no added sugar chocolate
Method
- First make the brownie base: Preheat the oven to 180 degrees C and grease and line a 9x9in baking tin.
- Mix together the flours, protein powder, cacao/cocoa powder, Natvia and bicarb of soda in a bowl.
- Mix together the flaxseeds with 2 tablespoons hot water and set aside for 10 minutes. Also whisk together the almond milk and apple cider vinegar and leave for 10 minutes.
- Pour the flaxseed mixture and curdled milk into the dry ingredients along with the apple puree and vanilla and mix to form a batter. Spoon into the tin and smooth out evenly. Bake for 30-40 minutes until a skewer comes out clean then leave to cool.
- Meanwhile place the cookie dough ingredients in a blender or food processor and whizz up until quite thick and smooth then keep in the fridge until needed.
- When the brownie base has cooled remove from the tin and place on a chopping board. Cut into 9 pieces then spread each one with the cookie dough topping. Drizzle each with some melted dark chocolate and a sprinkling of cacao nibs then enjoy!
| Carb | Pro | Fats | Energy KJ | Calories | Serving size |
| 19.2g | 8.2g | 6.6g | 742 | 177 | 100g |
