Simple Fudgy Vegan Brownies. Oil-Free, Refined Sugar Free, Gluten-Free, High Protein

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Ingredients

1 cup of raw, unsalted pumpkin seeds
¼ cup cacao powder
¾ teaspoon baking soda
½ cup date syrup
1 teaspoon vanilla extract
⅓ cup water
Date sweetened chocolate chips for topping
6 tbsp unflavored complement protein powder

* Some other protein powders and flours work well as alternatives to the Compliment Powder, assuming it is unflavored and ground really finely like the Compliment powder is.

Optional:
Pinch of salt

Instructions

Preheat oven to 350 F. Line a 9×5 inch loaf pan with parchment paper.

Add pumpkin seed to the food processor and process for 30 seconds or until a nice fine grain is achieved. Careful not to over blend or it may turn into pumpkin seed butter!

Add the cacao powder and optional salt. Blend to combine.

Add date syrup, water, and vanilla extract and blend until smooth.
Add protein powder and baking soda. Blend again just until combined. You may optionally fold in some chocolate chips at this point.

Pour the batter into the parchment-lined pan. Smooth the top with a wet spatula or spoon. Top with chocolate chips if desired.

Bake for 25-30 minutes. Bake for less time if you like a very brownie. I baked mine for exactly 30 minutes.

* Although I provide specific timing for my baking recipes, please also use your eyes and intuition as guides for determining when the dish is cooked to your specific preferences. 🙂

Allow to cool completely before cutting. Enjoy!

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