| S'MORES TWO BITE PROTEIN BROWNIES |
You'll never believe that the base of these brownie bites is yams! The yam puree makes the brownie base of these rich and fudgy s’mores bites absolutely decadent while adding nutrients like fibre and potassium. Paired with rich chocolate protein powder and just a touch of gluten free flour, keeping these tasty treats totally gluten free.
Recipe notes:
You could substitute the yam puree for a brown banana if thats preferred. The base will be a *slightly* different texture though.
Feel free to make these soy free by using whichever dairy free milk you prefer.
Recipe makes 12 brownies
Macros per brownie with ALL the fixings:
183 cals - 7g fat - 22g carbs - 8g protein
Macros per brownie, no toppings:
102 cals - 2g fat - 14g carbs - 7g protein
Ingredients, brownies:
1/2 cup yam puree
2/3 cup soy milk or preferred dairy free milk
1/4 cup plain coconut yogurt
1/2 cup coconut sugar
1/4 cup gluten free flour or AP
85g Nuzest Rich Chocolate Protein, use discount code: "EVANNRYAN" for 15% off
1/4 cup cacao powder, use discount code: "EVANN10" for 10% off
1 tsp baking powder
1/8 tsp or large pinch salt
Toppings:
1/2 cup vegan marshmallows
1/2 cup graham crackers
80g chocolate, I used a sugar free hazelnut bar from Zazubean
1 tbsp extra virgin olive oil
Recipe:
Preheat the oven to 350F and line a muffin tray with 12 liners.
**I made my own yam puree by boiling 1 small, peeled and chopped yam for 12-15 minutes or until a fork slides through easily. Drain, and puree.
Alternatively buy yam puree in a can.**
To a mixing bowl add: yam puree, soy milk, coconut yogurt, and coconut sugar.
Whisk until combined.
Sift in the dry ingredients: flour, protein powder, cocoa powder, baking soda, and salt.
Fold until just combined.
Spoon the batter into the 12 muffins liners.
Bake for 14 minutes then remove from oven and top with crushed graham crackers and marshmallows. Don't worry if the graham crackers aren't sticking into the batter super well, the marshmallows will "melt" and help everything stick together.
Place back in the oven for 4-5 minutes longer or until marshmallows are lightly toasted.
Set brownies aside to cool while you melt the chocolate.
Add chocolate and olive oil to a saucepan and bring to low heat. Mix until it's nice and smooth.
Using a spoon pour chocolate over the brownies in swirls. You can use the melted chocolate to help get any loose graham crackers to stick to the brownies.
Allow to cool completely before removing the brownies from the liners.
Enjoy!
Looking for more high protein plant-based recipes? Make sure to check out the High Protein Vegan E-Book Collection while your here!