Creamy vegan protein brownie


This guilt-free delight is a testament to the perfect balance of wholesome ingredients and irresistible taste. With a velvety texture and a heavenly aroma, each bite promises to captivate your senses and leave you craving for more. Paired with a luscious coconut cream topping, it’s a delectable treat that satisfies your taste buds.

Video recipe:

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 10



🌱For the creamy brownie:

  • 240 g chickpeas (boiled or canned)
  • 55 g cocoa powder
  • 200 g melted dark chocolate
  • 100 g pitted dates
  • 200 g plain tofu (unflavored)
  • 330 ml plant-based milk
  • 1 tsp vanilla powder
  • 80 g peanut butter (optional)

🌱For the cream: 2 cans of coconut milk (using only the thick creamy part on top), agave syrup (to taste), and 1 tsp vanilla powder.

How to prepare:

  1. Begin by combining chickpeas (either boiled or from a can), unflavored tofu, pitted dates, cocoa powder, melted dark chocolate, plant-based milk, vanilla powder, and optionally peanut butter in a mixer.
  2. Blend until a smooth and creamy consistency is achieved.
  3. Grease a baking dish with coconut oil.
  4. Transfer the mixture into the prepared dish and smooth the surface with a damp spoon.
  5. Bake for 40 minutes at 160 degrees Celsius.
  6. While the brownie bakes, prepare the coconut cream.
  7. In a mixing bowl, combine the coconut cream (extracted from the top layer of coconut milk), vanilla powder, and agave syrup.
  8. Whip until a creamy and fluffy consistency is attained.
  9. Once the brownie is baked, allow it to cool at room temperature for 15-20 minutes before serving.
  10. Serve the brownie with a dollop of the delightful coconut cream on top for a delightful finishing touch.


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