Raspberry Peanut Butter Brownies

MAKES 15 SMALL SQUARES

INGREDIENTS

• 1 can chickpeas

• 1 cup raspberries - fresh or frozen

• 1/2 cup dry roasted almonds

• 1 egg*

• 1/2 cup protein powder

• 1 tbs natural peanut butter

• 1 cup milk of choice

• 1 tsp baking soda

• 1 tsp cinnamon

• Pinch of salt

METHOD

1. Pre-heat the oven to 180C°. Line a slice sized tray with baking powder or use a silicone tray.

2. Drain chickpeas, rinse and place in a food processor. Blitz chickpeas until they form a thick paste.

3. Add in all remaining ingredients, not including the raspberries. Combine until smooth.

4. Pour mixture into tray and sprinkle raspberries evenly across the top.

5. Bake for 35-40mins at 180C°.

6. Leave to cool completely in tray before slicing.

   *Vegan option:

   Omit the egg and combine 1 tbs of chia seeds mixed in 2.5 tbs water.