Yesterday, I tried a brownie recipe from one of my favorites bloggers, and for some reason, I just couldn’t get it to work. It just came out like a crumbly pile of blah.
Today I went for round two, changing around a version of the almond butter chocolate protein bars I posted last year.
Protein Rich Brownies:
1 cup raw almond butter
1 can chickpeas, drained
1/2 cup dark cocoa powder
1/4 cup unsweetened vanilla almond milk
2 tbsp chia seeds with 4 tbsp water (for chia eggs)
1 tsp baking soda
3 tsp maca powder
pinch himalayan sea salt
coconut oil to grease your pan
Preheat oven to 350 degrees. Grease a casserole pan with coconut oil. Mix all other ingredients together in a blender or food processor. The batter should be thick but creamy and pourable. Pour into your pan and place in the oven. Bake for 30 minutes and let them cool for about an hour. Slice into 8 big squares.
These are not as sweet as your normal brownie, but they are moist and delicious. Feel free to add some dark chocolate chips or chunks if you’ve got them lying around!
Tomorrow I’ll be back with some weekly tips and workouts to keep you motivated long after January is over 😉
Peace and Love,
Jessi
