Raspberry and Peanut Butter Mud Slice
Posted by : Donna Copeland
- Food Type : Nonveg
- Cook Time : 15:00
- Cuisine : Other
How to make Raspberry and Peanut Butter Mud Slice
Preheat oven to 180 degrees. Line a 22cm x 28cm brownie pan with baking paper.
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.
Fold the Raspberries through. Pour the batter into the brownie pan, then scatter the peanuts on top if using.
Bake for 45-50 minutes or until the centre is just set.
Cool completely in pan before cutting into squares. Serves 12. Macros are per serve.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.