| Nutritional values | Calories | Carbohydrates | Proteins | Fat |
|---|---|---|---|---|
| (Per recipe) | 3287 kcal 268 kcal / 100g | 324 g 26 g / 100g | 108 g 8.8 g / 100g | 143 g 11 g / 100g |
Ingredients for a recipe
| Quantity | Ingredient |
|---|---|
| 100g | Oatmeal |
| 50g | Coconut flour |
| 30g | Pure Vegan Protein Chocolate |
| 1 TSP | Baking powder |
| 70g | ground hazelnuts |
| 45g | Cocoa powder |
| 1/2 TSP | Vanilla powder |
| 1/2 TSP | Clay powder |
| 200g | Chickpea flour |
| 200g | Dates |
| 1 | Banana |
| 2 TBSP. | Linseed flour + 6EL water |
| 200ml | Water |
| 150ml | Oat milk |
| 50g | Coconut oil (warmed) |
| 30g | Chocolate drops |
For the recipe you need the following product
Preparation
- Preheat the oven to 180 degrees
- Mix together the oat flour, coconut flour, protein powder, baking powder, ground hazelnuts, cocoa powder, vanilla and tonka.
- Mix the linseed flour with 6 tbsp. water and leave to swell for 10 minutes.
- In the meantime, purée the dates together with the water.
- Rinse the chickpeas well and add to the dates with the flaxseed meal, banana, coconut oil and oat milk and mix well.
- Mix the wet ingredients well with the dry ingredients and stir in the chocolate drops if desired.
- Pour the dough into a greased baking tin and sprinkle with chocolate drops as desired.
- Bake at 180 degrees for approx. 35 minutes
Optional
Melt a handful of chocolate drops and 1 tsp coconut oil, pour over the baked brownies and sprinkle with chopped hazelnuts.
