Protein Brownie Tart
This Protein Brownie Tart is a high-protein, vegan dessert that combines homemade hemp seed butter, apple sauce and more with our Epic Chocolate Maca for a decadent brownie that is topped with a frosting of walnut butter, maple syrup and cacao powder. Enjoy!
INGREDIENTS
Brownies
- 1/2 cup apple sauce
- 1/4 cup organic hemp seed butter (to make, blend 4 cups of raw hemp seeds in a high-speed blender until smooth, being sure that the seeds are thoroughly combined)
- 3/4 cup coconut sugar
- 1/4 cup plus 2 Tbsp reduced aquafaba (the liquid from cooked or canned chickpeas) or 2 flax eggs
- 2 teaspoon vanilla extract
- 3/4 cup gluten free all-purpose flour
- 1/4 cup Epic Protein : Chocolate Maca
- 1/2 cup cacao powder or unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/2 cup walnut butter (almond butter or pecan butter will work as well)
- 1/2 cup cacao powder or unsweetened cocoa powder
- 3 Tbsp maple syrup
- 2 Tbsp filtered water
- pinch sea salt
DIRECTIONS
- Preheat oven to 375 degrees F.
- In a small bowl, whisk the sugar, applesauce and hemp seed butter together, before adding the aquafaba and vanilla and combining thoroughly.
- Fold in the flour, Epic Chocolate Maca, cacao powder and sea salt and beat until smooth.
- Grease a removable-bottom pan and add the mixture, spreading evenly.
- Bake in the oven for 25 minutes or until set.
- While the cake is baking, make the frosting by whisking together all the ingredients in a small bowl.
- After the tart has cooled, spread the frosting over, sprinkle with hemp seeds, and cut into slices.
- Enjoy!
NOTES
Makes about 16 pieces.
ABOUT THE CHEF
Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and vegan desserts as well as a few savory dishes. She is also the author of Rawlicious Desserts published in 2013. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.
