Tempeh Avocado Brownies

It's fair to say that brownies are DELICIOUS! hot or cold, served on their own or with fruit or ice cream, that's why we have created a high protein brownie using our Organic Impulse Tempeh as one of the core ingredients. Great for a post workout treat, a grab and go breakfast or an afternoon pick me up treat.

This recipe makes 16 servings

Ingredients

  • 2 Small Avocados (or one large)
  • 3 Cups Almond Flour or regular flour
  • 1/4 Tsp Salt
  • 1/2 Tbsp Baking Soda
  • 1 Tbsp Baking Powder
  • 2 Large Eggs or egg replacer if making vegan
  • 2 Tsp Vanilla
  • 1 Tbsp Espresso Powder
  • 1 Cup Unsweetened Cocoa Powder
  • 1 Cup Sugar or alternative sweetener
  • 1 Cup Almond Milk (or your choice of milk)
  • Dark Chocolate for shavings (optional)
     

    Instructions

  • Preheat oven to 220.. 

  • Sift together the almond flour, sugar (unless using liquid sweetener and then add it to the avocado mix), cocoa powder, espresso powder, baking soda, baking powder, and salt. 

  • In a small bowl, mix together the eggs, avocado, and vanilla using a fork.

  • Pour the avocado mixture into the bowl with the dry ingredients. Combine.

  • Stir in the Almond Milk.

  • Grease a baking dish or line with greaseproof paper. Pour the brownie batter into the pan and spread evenly. 

  • Bake 25-30 minutes. 

    **Use the toothpick method to determine if it's done! 

  • Once the brownies have cooled, use a knife to shave the chocolate over the brownies. (about 1-2 tablespoon, optional) 

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