Ingredients
- Brownie Bites
1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
2 Tablespoons Cocoa (Dutch Processed not regular, I use Droste)
1 teaspoon Instant Espresso Powder
1 Egg, beaten
2/3 cup Ricotta Cheese
1/3 cup Nuts, chopped (I used a combo of pecans, walnuts, and macadamia nuts)
4 Sugar Free Peanut Butter Cups or Almond Roca, chopped
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
Beat egg and add ricotta, mix and set aside.
In a mini food processor whiz almonds, oats, soy flour, baking powder, cocoa, and espresso powder till fine. Add almond butter and butter and whiz again till incorporated.
Add to egg and ricotta mixture. Add SF Torani syrup, peanut butter cups and chopped nuts. Mix well. Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Let them cool.
Drizzle PB Cup Topping over and cut into 16 bite sizes. Refrigerate. They are best served cold from the fridge. Just an FYI: they freeze well. Just defrost in the fridge.
Peanut Butter Cup Topping
8 Sugar Free Peanut Butter Cups
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
Microwave for 40 seconds. Stir till smooth. Drizzle over cooled bars. Refrigerate.
POSSIBLE ADDITIONAL TOPPINGS:
Peanut Butter Fluffy Topping
1/4 cup Peanut Butter
2 Tablespoons Peanuts
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1 oz. Cream Cheese, softened
Whiz Peanuts and Peanut Butter in mini food processor. Add soften cream cheese and syrup. Mix till fluffy. Spread on cooled brownies. Makes enough for the whole pan.
Yogurt Topping
Fage Greek yogurt (sweetened with SF Vanilla Torani Syrup) and raspberries....
Description
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