You'll want to make these protein packed brownies anytime. A quick holiday treat, or just an addition to the cookie table, they're a tasty AND nutritious vegan way to sneak in some extra protein this holiday season. If you you want to try a spicier version, try subbing in our Complete Veggie Protein in Vanilla Chai for a blondie version. We've limited the sugar in this recipe so they're just barely sweet, and completely chocolatey.
✓ 1 1/2 cups APS Veggie Protein in Dutch Chocolate
✓ 1/2 cup carob powder OR vegan dark chocolate powder
✓ 1/2 cup coconut flour
✓ 1/2 cup unsweetened almond milk
✓ 1/2 cup unsweetened applesauce
✓ 1/3 cup agave nectar
✓ 1 1/2 tsp baking powder
✓ 2 tblsp flax seed + 4 tblsp warm water
✓ 1/2 cup coconut cream
✓ 1/4 cup coconut sugar
✓ 1/2 tsp vanilla extract
✓ 1/2 tsp peppermint extract
Prep time: 20 minutes | Bake time: 30-35 minutes | Temp: 350F | Serves: 8-16
1. Preheat your oven to 350 degrees.
2. Let the flaxseed + warm water sit for 15 minutes to gel.
3. Mix all brownie ingredients gently in a large bowl until incorporated.
4. Spread the mix into a greased pan (we used 11 x 7 glass pan with parchment paper) and bake for about 30 –35 minutes.
To make the frosting: whip the coconut cream until it gains some volume, then sprinkle in the sugar. It will resemble whipped cream. Sprinkle in the extracts. Frost the brownies once completely cooled and cut, then top with crushed vegan candy canes!
Makes 16 brownies. Or 8 if you’re hungry.