Pumpkin Fudge Protein Brownies

Pumpkin Fudge Protein Brownies

Recipe by Zena Scott
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • FOR THE BROWNIES

  • 240g pumpkin, banana, sweet potato or apple puree

  • 120g smooth roasted sunflower seed butter, or almond, peanut, cashew...

  • 60g raw cacao powder

  • 15g Pulsin Vegan Protein Blend Chocolate

  • 1/4 tsp baking soda

  • 2 - 4 tbsp maple syrup (optional)

  • 3 tbsp water or non dairy milk of choice

  • FOR THE ICING

  • 60g smooth roasted sunflower seed butter, or almond, peanut, cashew...

  • 30g raw cacao powder

  • 1- 2 tbsp maple syrup (optional)

  • 1 tbsp (14g) melted coconut oil

Directions

  • Preheat oven to 180C (350F).
  • Line a 9 inch loaf tin with baking paper and lightly grease with spray oil.
  • Blend together all the brownie ingredients in a Nutribullet, food processor or blender.
  • Add mixture to the tin, spread evenly with the back of a spoon and bake for 15 - 20 minutes; test with a toothpick, I prefer them slightly under done and set in the fridge!
  • Allow to cool fully before icing.
  • Whisk together icing ingredients in a jug, spread over brownies and allow to set in the fridge for 1 hour or overnight. Slice into 8 brownies.
  • Store in the fridge for up to one week in a sealed tight container or freeze for up to one month. These get even better after a day in the fridge!

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