Chocolate Raspberry Protein Quinoa Brownies (vg)

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If you know me then you know I love to find ways to add more plants into foods where you might not typically find them, all with the aim to help us get the often recommended 30 different plants a week. These quinoa brownies are just another one of those very creations. Rich chocolate, laced with sweet raspberries, all on a dense, fudgy vehicle made possible by the combination of protein powder and quinoa.

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Serves: 12 | Total Cooking Time: 25 minutes

Ingredients

• 85g raw white quinoa

• 40g cacao powder

• 80ml date syrup or syrup of choice

• 120g greek-style yoghurt

• 100g vegan vanilla protein powder (Code ‘VEGAMBS’ will get you 10% off sitewide)

• 1 tbsp chia seeds

• 60g smooth almond butter

• 1 tsp bicarb of soda

• 1 tsp baking powder

• 1 banana

• 200ml unsweetened soya, oat or almond milk

• Vegan dark chocolate chunks / chips

• Fresh raspberries

Instructions

1. Pre-heat your oven to 180ºC, fan.

2. In a food processor, add in all of the ingredients, except for the dark chocolate and raspberries, and blend until smooth.

3. Once blended, remove the blade and then add in the chocolate chips/chunks and stir manually with a spoon.

4. Spoon the mixture onto a lined baking tray, flatten and smooth with a spoon, then place a few handfuls of raspberries on top, pressing them down slightly.

5. Bake in the oven for 17 minutes before removing and allowing to cool down before slicing into squares.

6. Place in an airtight container in the fridge. These stay fresh for up to 7 days.