These protein brownies with mint chocolate topping are not only vegan but they’re also gluten-free! Can you believe that something this delicious can actually be good for you? I know it’s hard to believe but they’re packed with protein! A big thanks to NuGo for sponsoring the recipe for these protein brownies!
I’ve always loved brownies! I mean is there a better treat than fudgy, rich, and gooey brownies? I don’t think so! And they’re even better when you top them with mint flavored cream and extra chocolate. Yummy! For this vegan brownie recipe, I used coconut cream instead of regular whipped cream. And as I wanted to keep it as healthy as possible, I used matcha instead of green food coloring. This works really well and it’s SO much better for you. And matcha even increases your energy level and it’s very high in antioxidants. For the peppermint flavor, just stir in a few drops of peppermint extract.
Instead of flour, the recipe for these vegan chocolate mint brownies calls for black beans and oats. Always make sure to use certified gluten-free oats if you suffer from an intolerance to gluten. Black beans are not only high in fiber, they’re also an excellent source of plant-based protein. And they’re super cheap, which makes this little legume just perfect for vegan and vegetarian diets! To add even more protein, I chopped up one NuGo mint chocolate chip bar and added it to the brownie batter. One of these bars has 10 grams of protein! And they’re so yummy!
For those of you who have never heard of NuGo: NuGo has tons of healthy snack bars made with healthy ingredients, which makes them the perfect sponsor for these protein brownies. Unlike many other bars, their nutrition bars are made with natural, non-GMO ingredients and you won’t find and trans fats, high-fructose corn syrup, or hydrogenated oils in their ingredient list. And the best thing is that their bars are covered with real dark chocolate that actually melts in your mouth. Sooo good! The dark chocolate is made straight from cocoa beans and cocoa butter and you won’t find any cheaper vegetable fats in these bars.
They’re certified vegan as well as gluten-free. I’m always pretty picky when it comes to store-bought snacks, but I really love this brand. Of course you have to spend a little more money than on those no name granola bars that are loaded with sugar, but I think it’s really worth the money. And there are so many delicious flavors. If you’re not sure where to buy NuGo bars, you can check out their store finder online. You can find them all over the United States and also in Canada.
What You Will Need for These Vegan and Gluten-Free Protein Brownies
- 2 cans of black beans
- ground flax seeds
- baking powder
- cocoa powder
- coconut sugar or brown sugar
- coconut oil
- vegan chocolate chips
- gluten-free oats
- almond milk
- 1 1/2 NuGo mint chocolate chip bars
- coconut cream
- matcha
- peppermint extract
- dark chocolate
As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post.
I hope you like these vegan protein brownies with mint topping as much as we do around here! They make such a great snack and they’re so much healthier than regular chocolate mint brownies.
Have a great week, everyone!
Sina – xx
Protein Brownies with Mint Topping (Vegan & Gluten-Free)
Ingredients
For the vegan brownies:
- 2 cans black beans, rinsed
- 4 tablespoons ground flax seeds
- 8 tablespoons water
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup cocoa powder
- 1/2 cup coconut sugar or brown sugar
- 3 tablespoons coconut oil, melted
- 1/2 cup vegan chocolate chips
- 1/2 cup gluten-free oats
- 1/2 cup almond milk
- 1 NuGo mint chocolate chip bar, chopped
For the chocolate mint topping:
- 1 cup whipped coconut cream (You can either use store-bought whipped coconut cream or make it yourself with canned coconut milk)
- 2 teaspoons matcha tea powder
- 2-3 drops peppermint extract
- 1/3 cup chopped dark chocolate
- 1/2 NuGo mint chocolate chip bar, chopped
- fresh mint leaves
Instructions
- Preheat the oven to 350 °F.
- Thoroughly rinse and drain the black beans. Grind the flax seeds in a food processor or use store-bought ground flax seeds. In a small bowl, combine with 8 tablespoons of water and set aside to thicken for about 5 minutes.
- Then make the batter: Process the oats in a food processor into flour. Then add the remaining ingredients (including the soaked flax seeds) except for the chocolate chips and the NuGo bar. Process until smooth. Use the pulse function and a tamper to push down the mixture.
- Grease a 9 x 8 inches baking tray and transfer the batter into the baking tray. Stir in the chocolate chips and the chopped NuGo bar. Bake for 35 minutes. Let the brownies cool down for a while.
- In the meantime, make the topping. Transfer the coconut whipped cream to a small bowl and stir in the matcha tea powder until the cream becomes light green. Also add a couple of drops of peppermint extract. In a small bowl, melt the dark chocolate in the microwave.
- Evenly spread the coconut peppermint whipped cream on top of the brownies, add the chopped NuGo bar on top, and drizzle with the melted dark chocolate. Store them in the fridge for about 20 minutes before you serve them. Enjoy!
I made these for my son’s birthday party and they were a huge hit! Even the in-laws loved them and they’re both very picky eaters!! They couldn’t believe these were vegan! I’m gonna try your black bean brownies next! :-)
This looks amazing. We prefer to omit oil at home. Do you think this would turn out without the oil?