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Vegan Protein Brownies

Healthy Vegan Protein Brownies

I admit I’ve been having my troubles with vegan baking endeavors… One of my grandmothers used to have her own bakery, so she was a baker by trade. Whenever we visit her, we are served delicious homemade cakes. Since going vegan, I have been trying to bring baked vegan goods, but was always a little ashamed because they couldn’t keep up with her cakes in the slightest.

I have tried a few vegan cakes, muffins and brownies and apart from this raw-vegan cheesecake (which technically doesn’t count as baking), I was never happy with the result. Never!

Then this past December I got the vegan winter ebook from Pia of Kraftfutter, which contained a brownie recipe that was slightly different to all the recipes I’ve tried before because of 1 special ingredient… Lentils! I decided to make them as a dessert for Christmas eve.

I probably ate half of the batch myself within a day and have made these brownies four times within the past month. Needless to say – they’re a real winner! Not only do they taste amazing, but the consistency is on point!

Since I’ve been trying to incorporate more protein into my diet, I experimented with slight variations of this recipe and added some organic pumpkin seed protein powder, which gives them a slightly nutty taste. If you don’t want to add protein, just sub it for flour instead.

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If you’re bringing these to a party or invitation, I would recommend making them the day before because they taste even better the next day!

Ingredients:

  • 150 g black lentils (uncooked)
  • 200 g dark chocolate (70%)
  • 50 ml coconut oil
  • 500 ml plant milk (I used oat)
  • 130 g buckwheat flour
  • 50 g protein powder (unsweetened, unflavored – I used pumpkin seed protein)
  • 50 g cocoa powder
  • 130 g brown sugar

Instructions:

  1. Cook lentils in 300 ml water according to package instructions, then drain.
  2. Melt chocolate in a water bath or double boiler.
  3. Pour lentils, melted chocolate, coconut oil and milk into a blender and blend well until smooth.
  4. In a bowl, mix the lentil cream with dry ingredients.
  5. Line a baking dish (ca. 8 x 10 inches) with baking paper and pour batter into it. Bake at 350°F (180°C) for 35 minutes. Let cool a bit and cut into squares.

 

Vegan Protein Brownies
Yields 16
Healthier brownies with an extra serving of protein.
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Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Prep Time
30 min
Cook Time
35 min
Total Time
1 hr 5 min
Ingredients
  1. 150 g black lentils (uncooked)
  2. 200 g dark chocolate (70%)
  3. 50 ml coconut oil
  4. 500 ml plant milk (I used oat)
  5. 130 g buckwheat flour
  6. 50 g protein powder* (unsweetened, unflavored - I used pumpkin seed protein)
  7. 50 g cocoa powder
  8. 130 g brown sugar
Instructions
  1. Cook lentils in 300 ml water according to package instructions, then drain.
  2. Melt chocolate in heat-resistant container.
  3. Pour lentils, melted chocolate, coconut oil and milk into a blender and blend well until smooth.
  4. In a bowl, mix the lentil cream with dry ingredients.
  5. Line a baking dish (ca. 8 x 10 in) with baking paper and pour batter into it. Bake at 350°F (180°C) for 35 minutes. Let cool off a bit and cut into squares.
Notes
  1. *If you don't want to use any protein powder, just sub it for flour.
  2. If you're bringing these to a party or invitation, I would recommend making them the day before because they taste even better the next day.
Adapted from Kraftfutter
Adapted from Kraftfutter
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 150 g trockene schwarze Linsen
  • 200 g dunkle Schokolade (70%)
  • 50 ml flüssiges Kokosöl
  • 500 ml Milch (z.B. Hafermilch)
  • 130 g Buchweizenmehl
  • 50 g Proteinpulver (ungesüßt, ohne Geschmack)
  • 50 g Kakaopulver
  • 130 g brauner Zucker

Zubereitung:

  1. Linsen nach Packungsanweisung in 300 ml Wasser kochen, dann abgießen.
  2. Schokolade im Wasserbad schmelzen.
  3. Linsen, flüssige Schokolade, Kokosöl und Milch in einem Mixer pürieren, bis eine flüssige Creme entsteht.
  4. In einer Schüssel die Creme mit den trockenen Zutaten vermengen und gut verrühren.
  5. Backform (ca. 20 x 25 cm) mit Backpapier auslegen und Teig hineingeben. Bei 180°C für 35 Minuten backen. Etwas abkühlen lassen und in Rechtecke schneiden.

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