Food With Thought: Choc Chip Hazelnut Protein Brownies

A delicious plant based and gluten-free treat, ideal for a classy sundaze or as an energizing post-workout snack.

Ingredients

1 can of cooked beans (1 ½ cups)

1 cup hazelnuts

2 tbsp almond butter

100g dark chocolate

1/2 cup coconut blossom sugar

1/2 cup oat mylk (or water)

1tsp bicarb soda

A pinch of sea salt

Optional: 1/4 tsp ground cardamom

Instructions

1. Pre-heat the oven to 180°/350F.

2. Place the hazelnuts in a high-speed blender and blend for 10-15 seconds. Set aside.

3. Drain and rinse the cooked beans and combine with the nut butter, oat mylk (or water), coconut blossom sugar and sea salt in the blender. Blend until smooth and pour into a big bowl. Stir in the hazelnut flour and bicarb soda.

4. Coarsely chop the dark chocolate and add it to the mixture.

5. Pour the batter into a baking pan lined with parchment paper and bake at 180°/350F for about 50-60 minutes, until a tester comes out clean. Option to top with molten chocolate. Wait until it's cooled before cutting.

6. Enjoy!

Notes

In case you're a pbj-fan, you can use peanut butter instead of almond butter and top the brownies with fresh raspberries.

Thought

Coconut blossom sugar is a great alternative to refined sugar - not only does it give every dish a delightful hint of caramel, thanks to it's composition it serves as an energizing brain food! It provides the body with 16 (of 20) essential amino acids and contains valuable vitamins, minerals and trace elements.