These Peanut Butter and Cocoa Brownies are a decadent treat for those who are finally able to tolerate cocoa or raw cacao powder. If you are still on the mend from SIBO or have a case of post infectious IBS, I recommend skipping the cocoa and just making these Peanut Butter Blondies.
Preheat oven to 350 degrees.
Start by mixing the following in a large bowl:
1 cup almond meal
1 TSP cinnamon
1 scoop vanilla vegan protein powder
1/4 TSP baking soda
1/3 cup unsweetened cocoa powder
Then mix the following in a separate, smaller bowl until very smooth:
1/2 cup organic unsweetened, no salt peanut butter
2 large eggs (if you like extremely fluffy, cake-like brownies you can use one yolk and 3 whites but I like them a little more dense)
4 oz pure, unsweetened vanilla almond milk (preferably without additives)
40 drops of liquid stevia without alcohol (there are vanilla flavored types that can work well) or you can use a TBSP of honey if you prefer honey
Add the mixture from the smaller bowl into the larger bowl and mix until smooth.
Spray a pyrex baking dish with non-stick coconut oil spray and pour the mixture evenly into the dish. Bake at 350 for 26-28 minutes.
Voila! You can drizzle pure dark chocolate on top if you are so inclined and are able to eat it.
