High-Protein Chocolate Brownies
Indulge in the rich, decadent flavour of these brownies, each hiding a secret twist: chickpeas and tofu. Surprisingly delicious, these treats boast a nutritious boost, packed with protein and iron from legumes, providing lasting energy and goodness for your little ones. They are also the perfect energy snack for busy parents and anyone who loves chocolate but wants to avoid store-bought brownies with hidden nasties.
DIETARY: V, VEG, DF, GF, EF, NF
ALLERGENS: Soy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 40
PREP: 15 mins
COOK: 40 mins
EQUIPMENT: High-speed blender
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 400g chickpeas, canned, drained and rinsed | |
| ¼ cup (25g) raw cacao | |
| ¼ cup (25g) chocolate protein powder or carob powder | |
| 200g dark chocolate (>70%), melted | |
| 200g firm tofu | |
| 1 cup (130g) pitted Medjool dates | |
| 1 tsp (5ml) vanilla extract | |
| 1 cup (250ml) soy milk | |
| ¼ - ½ cup (60-125ml) maple syrup (optional) |
Directions
1.
Preheat the oven to 160°C and line a baking dish with baking paper.
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2.
Place all ingredients into a high-speed blender and blend until smooth and creamy for approx. 3-4 mins.
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3.
Pour batter into the baking dish and bake for 40 mins.
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4.
Allow to cool completely (best to refrigerate overnight).
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5.
Slice into bites and enjoy.
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Notes
Storing leftovers: Store in an airtight container in the freezer for up to 4 months.
Prep tips: Drizzle with dark chocolate for an extra special treat.
Easy ingredient swaps: Swap chickpeas for beans of choice. Swap protein powder or carob for additional cacao powder. Swap soy milk for milk of choice. Swap maple syrup for honey.
