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.

Ingredients

For the 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)
- 1 tsp vanilla powder

Cooking instructions. Step by step

To prepare the brownie:
- 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.
- Blend until a smooth and creamy consistency is achieved.
- Grease a baking dish with coconut oil.
- Transfer the mixture into the prepared dish and smooth the surface with a damp spoon.
- Bake for 40 minutes at 160 degrees Celsius.
- While the brownie bakes, prepare the coconut cream.
- In a mixing bowl, combine the coconut cream (extracted from the top layer of coconut milk), vanilla powder, and agave syrup.
- Whip until a creamy and fluffy consistency is attained.
- Once the brownie is baked, allow it to cool at room temperature for 15-20 minutes before serving.
- Serve the brownie with a dollop of the delightful coconut cream on top for a delightful finishing touch.