Raspberry and Peanut Butter Mud Slice

Posted by : Donna Copeland

Raspberry and Peanut Butter Mud Slice
91
Nonvegetarian Recipes
  • Food Type : Nonveg
  • Cook Time : 15:00
  • Cuisine : Other
  • Calories
    185kcal
  • Protein
    9gm
  • Fat
    9gm
  • Carbs
    17gm

How to make Raspberry and Peanut Butter Mud Slice

Step-1

Preheat oven to 180 degrees. Line a 22cm x 28cm brownie pan with baking paper.

Step-2

Place cannellini beans and peanut butter into a food processor and blend until smooth, then add the almond meal, baking powder, eggs, vanilla, stevia and salt.

Step-3

Fold the Raspberries through. Pour the batter into the brownie pan, then scatter the peanuts on top if using.

Step-4

Bake for 45-50 minutes or until the centre is just set.

Step-5

Cool completely in pan before cutting into squares. Serves 12. Macros are per serve.

Step-6

Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.