What a way to sneak in some extra protein and nutrition! I’ve been looking for a vegan, no-bake brownie that still kept that moist, soft texture and didn’t bombard me with that bitter taste of cacao, and I’ve found it! This is now my favorite way to sneak in lentils, hemp seeds, and cacao into my diet. You should try it! It’s easy to make, delicious, and hits that sweet, chocolatey spot! One batch makes about 8 brownies. If you can’t find these ingredients, just click them and you’ll be directed to the appropriate Amazon link. Please note that this recipe uses cacao as opposed to cocoa, which is processed.
- 1/2 cup red lentils
- 1 cup water
- 1/3 cup hemp seeds
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 1 tbsp coconut oil
- 3/4 cup coconut sugar
- 4 tbsp oats, ground into flour
- 5 tbsp coconut flour
- 2 tbsp maple syrup
- 2 tbsp raw cacao powder
- 4 tbsp raw cacao nibs
- Wash lentils, then add lentils and water into a small pot and cook, partially covered, on medium heat until the lentils have absorbed all the water (about 11-14 minutes). Allow to cool to room temperature.
- Blend lentils and hemp seeds until smooth.
- Add vanilla extract, salt, oil, and sugar and blend. Divide mixture into 2 bowls.
- Into one bowl, add half of the oat flour, coconut flour, maple syrup, cacao powder, and cacao nibs and stir until combined. Layer it onto the bottom of a glass pan.
- Into one bowl, add the rest of the oat flour, coconut flour, maple syrup, and cacao nibs and stir until combined. Place on top of the bottom layer.
- Refrigerate for at least an hour or freeze for half an hour before serving. Keep refrigerated.
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