Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (175 degrees C) and line an 8x8-inch glass baking dish with aluminum foil then spray foil with
Non-Stick Baking Spray (as needed)
.
Step 2
Add
Unsweetened Vanilla Almond Milk (120 mL)
,
Fresh Baby Spinach (60 g)
,
Pea Protein Powder (2 scoops)
,
Peanut Butter Protein Powder (200 g)
, and
Honey (115 g)
to a high-speed blender and blend until smooth with no traces of the spinach leaves - approximate 20-30 seconds.
Step 3
Add
Pitted Dates (145 g)
and
Natural Peanut Butter (160 g)
to food processor and process on high for 20 seconds. Stop and scrape sides, then blend another 10 seconds or so.
Step 4
Add spinach/milk/pea protein mixture from blender to date and peanut butter mixture, then process 15-20 seconds.
Step 5
Finally, add
Almond Flour (40 g)
and
Cacao Powder (50 g)
and continue blending another 20-30, stopping to scrape down sides as needed. Texture should be a thick, smooth consistency - see photos.
Step 6
Add batter to greased dish and bake 18-20 minutes or until toothpick inserted around outer section comes out clean. I like to bake mine right at 18 minutes, leaving them a little underdone so they're really fudgy!
Step 7
Allow to cool at least 15-20 minutes before cutting and FULLY cool before storing. Store at room temperature in air tight container for 2-3 days or refrigerate for up to a week. If stored in refrigerator, allow to come to room temperature before serving for optimal gooeyness. Enjoy!
