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
- 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)
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)