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Raspberry and peanut butter mud slice
- Cannellini Beans : 400 g
- Peanut Butter : 140 g
- Almonds : 100 g
- Eggs : 3
- Baking Powder : 1 tsp
- Vanilla Extract : 2 tsp
- Raspberries : 150 g
Preheat the oven to 180 degrees
Line a 22 cm x 28 cm brownie pan with baking paper.
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.
Fold the raspberries through, pour the batter into the brownie pan.
Bake for 45-50 minutes or until the centre is just set.
Cool completely in pan before cutting into squares
Note : Serves 12. (macros per serving)
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.