pure2raw recipe: triple layer chocolate protein brownie mini cakes
Source - http://www.pure2raw.com/2012/03/sugar-free-chocolate-protein-brownie-cake-recipe/
prep-time: about 5-8 minutes
sets for about 2-3 hours in freezer then you enjoy at room temperature and store in freezer or refrigerator.
makes 12 mini brownie cakes or one large 8-9 inch cake
Bottom brownie cake layer-
1/2 cup any nut flour/meal (we used ground cashews)
1/3-1/2 cup hemp seeds
2 teaspoons vanilla
pinch sea salt
1/2 cup + 2 tablespoons cocoa (we used raw cacao because we just love it)
2-3 tablespoons xylitol or coconut sugar**
2-3 tablespoons water
**for those that want to use a liquid sweetener like agave nectar or maple syrup or honey please omit the water. and adjust taste accordingly. plus the 2 tablespoons of cocoa can be optional, we just wanted a rich chocolate flavor.
place your nut flour (ground nuts of any sorts) and hemp seeds in a food processor (or blender would work) along with your vanilla, sea salt, cocoa powder, and sugar of choice. begin to pulse till combined. texture will be a light brownie cake like texture. not too wet but not too dry.
take your brownie cake layer and press into your pan. we used our favorite mini cheesecake pan, but you could use a 8 or 9 inch cake square or circle pan. begin to press cake batter into pan. set aside.
next make your protein frosting layer!
Protein Frosting Layer – we like to call it our sludge
1 scoop Vega performance protein powder (you could use any protein powder of your liking, we would say it is about 1/4 cup worth of protein, maybe)
4-5 tablespoons water*
1/8 teaspoon flavoring of choice – optional – we did 1/8 tsp peppermint extract
you may add in additional sweetness if needed, we did not
place protein powder in a cup, add in your flavoring if desired. then slowly add in your water. * REPEAT – to do this slowly! as you want a fairly thick consistency for it.
then place your protein frosting on top of your brownie cake layer. you will have to use a spoon or spatula for this part to help spread it over the brownie.
Next make your avocado mousse layer-
1 medium-large banana
1/2-3/4 teaspoons flavoring of choice – again we used peppermint extract
2 tablespoons coconut oil
**can add in a little lemon juice to help prevent the avocado from browning.
place avocado, banana, flavoring and coconut oil into your blender or food processor and pulse till smooth and creamy. you may set your avocado mousse in fridge for about 5 minutes if you would like. sometimes that helps with building it, without it being too soft.
then you just start layering your avocado mousse layer on top of your other two layers. set in freezer for about 2-3 hours to set. bring out of freezer and let come to warm temperature for about 5-10 minutes. and enjoy!