Recipes/ Snacks

Easy Vegan Protein Fudge Brownies

Easy Vegan Protein Fudge Brownies

These Easy Vegan Protein Fudge Brownies taste absolutely delicious, and are somehow really creamy combined together with yummy fudginess! You will definitely love these brownies.
They are high on protein, and not as unhealthy as you may think! They are not super sweet and have got a couple of whole ingredients that make them slightly healthier.

Don’t be put off by having to use beans in this recipe… TRUST ME, you won’t taste them at all! In fact, they make everything a lot creamier and fudgier…. and they bring most of that protein to the table…sooo go for the beans!

Also, they don’t require many ingredients, and most of them are fairly cheap.
I don’t know what else more to say but to just TRY THEM! Haha!

More Vegan Brownie Recipes:

1. Hemp Brownies Recipe No Bake
2. Easy Healthy Vegan Fudge Chocolate Brownie
3. Easy No-Bake Protein Brownies (12g Protein Per Brownie)

Anyway! Please do let me know how you found this Easy Vegan Protein Fudge Brownies recipe, and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!


2 cans/tins of 400g chickpeas/cannellini beans/ butter beans.

6 tablespoons of nut butter

6 tablespoons of almond milk (or whatever you prefer)

2 teaspoon of vanilla extract

8 tablespoons of dark cocoa powder

1/2 cup/170g sweetener (I used maple syrup)

1/2 cup/90g almond flour (oat flour works too)

2 teaspoons of baking powder

1/2 teaspoons of baking soda

1/2 teaspoons of salt

1 cup/180g of chocolate chips of your choice

Add nuts too, for extra awesomeness. (optional)


1.Preheat oven to 350F/185c.

2. Mix all the ingredients in a food processor ( except the chocolate chips and nuts if using ) And blitz until smooth. Fold in the chocolate chips ( and nuts if using ) and pour the mix onto a lined baking tray with parchment paper. Using a spatula, try to even the top, and push it in the corners.

3. Bake for 15 mins and cool for 2 hours in the fridge for the best texture and taste.

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