450g Canned Chickpeas (Approx 2 Cans)
1 Whole Egg (can sub 50g Egg Whites)
280g Nonfat Greek Yogurt
100g Unsweetened Apple Sauce
6g Vanilla Extract
45g Level-1 or Protein of Choice
45 Black Cocoa Powder
10g Zero Cal Sweetener of your choice
Dash of Sea Salt
15g Level-1 or Protein of Choice
7g Powdered Sugar
30g Plain NonFat Greek Yogurt
4g Sugar Free/Fat Free White Chocolate Pudding Mix
2g Zero Cal Sweetener of your Choice
Cold Water to Consistency of Frosting
1. Preheat oven to 350 degrees F. Drain and rinse you chickpeas in a colander. Run water over them and keep moving them around with your hands. This is to make them neutral and provide density to the brownies. Drain and rinse the chickpeas for 90-120 seconds.
2. Add wet ingredients into a food processor and pulse a few times to break things up. Then process for a couple minutes. Process until completely smooth.
3. Add dry ingredients to a separate bowl (protein powder, cocoa powder, sweetener) and mix to help avoid clumping. Combine the dry ingredients with wet and mix together.
4. Spray a brownie pan with non stick butter spray to help make parchment paper stick when lining the pan with it. Add batter and spread it evenly. Place in the oven for 30 minutes. Once done, take out, take out of pan, let cool, slice up, add the Light and Fit Vanilla yogurt on top and some sprinkles! Then enjoy!