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Raspberry and peanut butter mud slice

Raspberry and peanut butter mud slice

Cook Duration 1
Food TypeEggetarian
Recipe Calories 185kcal
Protein
9gm
Fat
9gm
Carbs
17gm

Ingredients

  • Recipe Ingredients listCannellini Beans : 400 g
  • Recipe Ingredients listPeanut Butter : 140 g
  • Recipe Ingredients listAlmonds : 100 g
  • Recipe Ingredients listEggs : 3
  • Recipe Ingredients listBaking Powder : 1 tsp
  • Recipe Ingredients listVanilla Extract : 2 tsp
  • Recipe Ingredients listRaspberries : 150 g
  • Recipe Ingredients listSalt

Direction

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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