RECIPE: Choc Peanut Butter Brownies (Gluten Free / Vegan)

This is a guest recipe by one of my very talented clients, Sophie, who happens to be a professional pastry chef! Sophie has worked in some of Melbourne’s top chef-hatted restaurants, so when she offered to whip me up these Gluten Free, Vegan-friendly Choc Peanut Butter Brownies, I wasn’t going to say no. They’re low carb, contain zero refined sugar and taste absolutely delicious! Check out these decadent bites of goodness:

INGREDIENTS

Makes 24

50g coconut oil
¾ cup (100g) Navita
1 medium banana
2 flax eggs ( 1tbsp ground flax seeds with 3 tbsp water = 1 flax egg)
1 pinch salt
1 cup (90g) coconut flour
½ cup (60g) cocoa powder
½ tsp GF baking powder
¾ cup hot water
240g natural peanut butter
Optional: 100g vegan chocolate chips

METHOD

Pre heat oven to 180° – 190°C

Whip Navita and banana together. Add flax eggs.

Mix all the dry ingredients and hot water into flax eggs mix.

Line tray, put half brownie mix into the tray.

Top with peanut butter. Smooth the rest of the brownie mix on top.

Sprinkle with chocolate chips.

Bake 35-40 minutes.

Cool for 5 minutes, remove and cut.

MACROS (per Brownie):

135 Calories, 3.8g Protein, 6.1g Carbs, 10.8g Fat