Raspberry and peanut butter mud slice

Raspberry and peanut butter mud slice

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Fittr
Fittr
185
Calories
Kcal
9
Protein
gm
9
Fat
gm
17
Carbs
gm
cookingtraditionicon
Other
eggetarian
Eggetarian
recipepreparationtime
1

Recipe Courtesy : Donna Copeland

Ingredients

  • listcheckCannellini Beans : 400 g
  • listcheckPeanut Butter : 140 g
  • listcheckAlmonds : 100 g
  • listcheckEggs : 3
  • listcheckBaking Powder : 1 tsp
  • listcheckVanilla Extract : 2 tsp
  • listcheckRaspberries : 150 g
  • listcheckSalt
  • Method

  • Step-1
    Preheat the oven to 180 degrees
  • Step-2
    Line a 22 cm x 28 cm brownie pan with baking paper.
  • Step-3
    Place Cannellini beans and peanut butter into a food processor and blend until smooth. Then add the almonds, baking powder, eggs, vanilla, artificial sweetener and salt.
  • Step-4
    Fold the raspberries through, pour the batter into the brownie pan.
  • Step-5
    Bake for 45-50 minutes or until the centre is just set.
  • Step-6
    Cool completely in pan before cutting into squares
  • Step-7
    Note : Serves 12. (macros per serving)
  • Step-8
    Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
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