serves
9
prep time
25 minutes
cooking time
15-20 minutes
protein
14g
fat
12g
carbs
20g
calories
217
| Brownie Base | |
|---|---|
| 1 x | Macro Mike Double Chocolate Brownie Baking Mix |
| 210ml | Unsweetened Almond Milk |
| Choc Protein Mousse | |
|---|---|
| 450g | Silken Tofu |
| 140g | Sugar Free Dark Chocolate, Melted |
| 1/3 cup | Unsweetened Cocoa Powder |
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Bake the Macro Mike Brownie Mix as per the instructions on the back of the bag. Allow to cool completely in the baking tray.
-
Make the Mousse: In a blender or food processor, combine drained silken tofu, melted chocolate (slightly cooled), cocoa powder. Blend until completely smooth and creamy, no lumps! Scrape down sides as needed.
-
Once brownie is cool, spread mousse evenly on top. Refrigerate for at least 4 hours (or overnight) until mousse is firm.
-
To serve dust with cocoa powder, add fresh raspberries, and slice into 9 squares. Devour!
Featured
Double Choc Chip Brownie Baking Mix (250g Bag)
Regular price$20.95
Sale price$13.95
SAVE
$7.00
Sweet Original
