Easter Recipe: Vegan Chocolate Brownies

Ingredients

• 2 tbsp flaxseed
• 200 g almond flour
• 1 tbsp cacao powder
• A pinch of salt
• 50 g coconut sugar
• 1/2 tsp baking powder
• 50 g coconut oil, melted
• 60 g peanut oil, melted
• 1 scoop of Garden of Life’s Raw Organic Chocolate Protein Powder
• 1 tsp vanilla extract
• 1 bar dark chocolate, roughly chopped
• A handful of vegan Easter eggs or mini Easter eggs

Method

1. Preheat your oven to 180°C and line a medium-sized ovenproof dish with baking parchment.

2. Mix the flaxseed with 6 tbsp water and set aside for at least 5 minutes.

3. In a saucepan, melt the chocolate on low heat. Set aside and allow to cool.

4. In a large mixing bowl, mix all wet ingredients. Make sure the melted chocolate is at room temperature – this is to prevent the coconut oil from re-solidifying once added.

5. Add salt, coconut sugar, protein powder, cocoa powder, and baking powder, and mix well. Gradually add in the almond flour, stirring the mixture to remove any lumps.

6. Pour the mixture into your ovenproof dish. Bake at 180°C for 45 minutes.

7. Allow it to cool before slicing. Scatter vegan easter eggs across each slice, then enjoy!