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Recipe by SpamellaB

I think we all know that cookie-dough goes with anything. Needless to say, these rich & healthy brownies are no exception! Full of all the natural goodness and sweetness from wholesome ingredients, this recipe is a can’t miss.

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection.

 

Cashew Cookie Dough-Topped Brownies

Recipe by SpamellaB

I think we all know that cookie-dough goes with anything. Needless to say, these rich & healthy brownies are no exception! Full of all the natural goodness and sweetness from wholesome ingredients, this recipe is a can’t miss.

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection.

 

Metric | Imperial Measurement Conversions

INGREDIENTS

  • For the brownie base -
  • 100 g brown rice flour
  • 100 g oat flour
  • 2 scoops chocolate or vanilla protein powder
  • 6 tablespoons cacao or cocoa powder
  • 75 g Natvia natural sweetener
  • 1 teaspoon bicarb of soda
  • 2 tablespoons 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 tablespoons cashew butter
  • 4 tablespoons Natvia natural sweetener
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • To decorate -
  • Cacao nibs
  • Melted no added sugar chocolate

METHOD

  1. First make the brownie base: Preheat the oven to 180 degrees C and grease and line  a 9x9in baking tin.
  2. Mix together the flours, protein powder, cacao/cocoa powder, Natvia and bicarb of soda in a bowl.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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