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Peanut Butter Brownie Cupcakes (vegan)

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I have a love/hate relationship with dessert. How can something so sweet and scrumptious be so evil and laden with processed and refined sugar?! I decided to take it upon myself to veganize my favorite recipes, improve the quality and integrity of the ingredients used, and make them enjoyable to people with any sort of dietary restriction, so that’s exactly what I did!

There’s NO WAY these could be healthy though….right??

WRONG! This may be about the healthiest dessert you can find!

Grain-free, gluten-free, almost completely sugar-free, low carb, high protein, totally vegan, and totally clean!! It doesn’t get much better than that!

**the type of protein you use will alter the taste of these lovelies, so I recommend getting VeganSmart protein in chocolate and vanilla. I’m pretty sure you can get single serving pouches at your local health food store, so you don’t have to buy a big ol’ tub.

Further Food Nutritionist Commentary:

Brittany's PB Brownie Cheesecake Cupcakes have as much protein as 1 whole egg thanks to healthy doses of hidden black beans, peanut butter and almond flour. Another hidden vegetable is the zucchini which contains potassium, a heart-friendly electrolyte to help reduce blood pressure and heart rate. Coconut is one of the most well known medium-chain triglycerides. MCTs have been proven boost energy levels while protecting you from harmful bacteria and viruses. However, with nearly half of your calories from saturated fats per day, those with high cholesterol should be advised to proportion wisely.


By Ale Zozos
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Peanut Butter Brownie Cupcakes (vegan)

  • Prep Time:25 minutes
  • Cook Time:37 minutes
  • Servings: 10

Ingredients

CRUST:

2/3 cup vanilla VeganSmart protein
2/3 cup organic almond flour (+1 or 2 tablespoons for consistency)
1 teaspoon cinnamon
1/4 teaspoon baking soda
pinch of celtic sea salt
1/4 cup and 1 tablespoon organic raw coconut oil

organic salted peanut butter.

BROWNIE:

1 can of organic black beans (rinsed and drained)
1/4 cup chocolate VeganSmart protein
1/3 cup raw cacao powder
1/2 cup shredded zucchini (either Mexican squash or yellow zucchini squash; the dark green zucchini is a bit too bitter)
1/2 cup apple sauce (I used Plum Organics Apple Carrot Blend)
1/3 cup organic raw coconut oil
1 packet (or 2 teaspoons) instant coffee (I used Starbucks decaf Italian Roast packets)
1 teaspoon baking powder

Enjoy Life mini chocolate chips (optional)

Instructions

CRUST:

1. Preheat your oven to 350 F.
2. Mix all the ingredients in a bowl and press into 10 LINED cupcake molds.
3. Bake for 12 minutes or until golden and crumbly.

4. Let these cool for five minutes.

5. Add a dollup (about a teaspoon) of salted organic peanut butter. It will melt!!

BROWNIE:

1. Blend everything in a NutriBullet or high-speed blender/food processor.

2. Pour over your crust

3. Sprinkle with Mini Chocolate Chips (optional)
4. Bake for about 25 minutes until the surface starts to crack. Don’t worry about the ol’ tooth pick method. You want the inside to be gooey still. That’s the best kind of brownie, right?

5.  Let them cool off for 10-15 minutes.

6. To get them chilled,  transfer them into a tupperware container and transfer them to the fridge to chill before you dig in.

CRUST: 1. Preheat your oven to 350 F. 2. Mix all the ingredients in a bowl and press into 10 LINED cupcake molds. 3. Bake for 12 minutes or until golden and crumbly. 4. Let these cool for five minutes. 5. Add a dollup (about a teaspoon) of salted organic peanut butter. It will melt!! BROWNIE: 1. Blend everything in a NutriBullet or high-speed blender/food processor. 2. Pour over your crust 3. Sprinkle with Mini Chocolate Chips (optional) 4. Bake for about 25 minutes until the surface starts to crack. Don’t worry about the ol’ tooth pick method. You want the inside to be gooey still. That’s the best kind of brownie, right? 5.  Let them cool off for 10-15 minutes. 6. To get them chilled,  transfer them into a tupperware container and transfer them to the fridge to chill before you dig in.

Nutrition Information

Per Serving:  Calories: 219; Total Fat: 13g; Saturated Fat: 6g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 3mg; Sodium: 358mg; Potassium: 303mg; Carbohydrate: 15g; Fiber: 4g; Sugar: 4g; Protein: 6g

Nutrition Bonus:   Iron: 8%

 

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