High Protein Cake Mixes

Vegan Brookies

Vegan Brookies
  • 2 bags @lilbuffprotein vegan unchunky chip
  • 2 bags @lilbuffprotein vegan unpudgy fudge
  • 1 can low sodium drained, rinsed chickpeas
  • 1 tsp. Vanilla extract
  • 1/4 cup sticky sweetener of your choice
  • 1/2 cup unsweetened almond milk
  • 1/2 cup almond butter
  1. In a food processor blend chickpeas, 1/4 cup almond butter and sticky sweetener until combined.
  2. Add 2 bags of unchunky chip and 1/4 cup almond milk until smooth.
  3. I’m a separate bowl mix 2 bags of unpudgy fudge with 1/4 almond butter & 1/4 cup almond milk until smooth.
  4. Layer 9x9” pan with parchment paper and spray with coconut oil.
  5. Layer fudge batter first then Blondies batter on top.
  6. Bake at 350 degrees Fahrenheit for 20-25. Min.
  7. Cool, slice & enjoy!
Recipe makes 9 big servings or 12 small brookies!
Created by @jessica_nutritionist MS, RD, LD/N, CDE
Registered dietitian and Certified Diabetes Educator

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