Donna Copeland

 | 1 minute to read
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Raspberry and Peanut Butter Mud Slice

Raspberry and Peanut Butter Mud Slice

Cook Duration 15:00
Food TypeNonveg
Recipe Calories 185kcal
Protein
9gm
Fat
9gm
Carbs
17gm

Ingredients

  • Recipe Ingredients list400gm tin Cannellini Beans
  • Recipe Ingredients list140gm (1/2 cup) peanut butter
  • Recipe Ingredients list100gm (1 cup) almond meal
  • Recipe Ingredients list1 teaspoon baking powder
  • Recipe Ingredients list3 large eggs
  • Recipe Ingredients list2 teaspoons vanilla extract
  • Recipe Ingredients list120gms (2/3 cup) granulated stevia
  • Recipe Ingredients list1/2 teaspoon salt
  • Recipe Ingredients list150gms raspberries
  • Recipe Ingredients listPeanuts (optional) not in macros

Direction

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.
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