Make a mother lode of our NOURISHING PLANT PROTEIN Peruvian Chocolate Brownies. She will love you for it. Made by Nathalie Sader.
½ cup NOURISHING PLANT PROTEIN Peruvian Chocolate
1 cup unsweetened peanut butter
½ cup raw agave syrup
1 teaspoon vanilla extract
¼ cup unsweetened plant-based milk
Small pinch of sea salt
1 & ¼ cup shaved cacao paste (1/2 cup melted cacao paste)
1/3 cup raw agave syrup
4 tablespoons raw cacao powder
2 tablespoons unsweetened peanut butter
½ teaspoon olive oil
1 to 2 tablespoons crushed peanuts
1 teaspoon raw cacao powder
To make the brownies
First, place the shaved cacao paste in a medium size high-resistant bowl over a pan with hot water on medium heat (like a double boiler), stirring the shaved cacao paste from time to time until melted.
Using a high-speed blender or a food processor, blend all the brownies ingredients except for the cacao paste and chocolate protein powder, on a low speed until smooth.
Stream in melted cacao paste and chocolate protein powder to the blender or food processor making sure not to overheat the ingredients to prevent separation and loss of nutrients.
Press the mixture evenly down a square pan (7*7 inch or 8*8) lined with parchment paper (for easy removal) using your fingers and the palm of your hand.
Place in the fridge to firm.
Meanwhile, prepare the chocolate ganache.
First add agave syrup to bowl with melted cacao paste and mix until smooth using a mixing spoon or a hand whisk.
Add peanut butter and mix until well incorporated.
Add the olive oil and mix to give it that silky shine.
Pour the chocolate ganache over the brownies and spread evenly.
Garnish with crushed peanuts and raw cacao powder.
Cut into desired serving size and refrigerate until it is time to serve.
MAKES 9 LARGE BROWNIES. So rich, decadent and satisfying, a small piece goes a long way. Take your time to enjoy every bite!