During IVF treatment, it is vital to avoid refined sugar and junk food, so today I’m going to share a recipe from my book, The IVF Diet Book, that is both nutritious and will help you chocoholics curb your sweet cravings 🙂
My Chocolate Bean Brownies are a perfect healthy snack, an on-the-go breakfast option or can be eaten as a pick-me-up when your energy levels are low.
Rich and fudgy, these delicious brownies are packed with protein thanks to the addition of cooked beans and protein powder. Give them a go, I bet you’ll end up loving them!
You can find the full recipe below:
Prep time: 15 minutes
Cooking time: 45 minutes
Makes 12 brownies
- 60g walnuts, toasted
- 60g almonds, toasted
- 60g pecans, toasted
- 350g black beans, cooked and drained
- 60g coconut oil, melted
- 50g cocoa powder
- 1 apple, cored and chopped
- 60g soft dates, pitted
- 50g chocolate protein powder
- ½ tsp sea salt
- 1 tbsp vanilla extract
Step one: Preheat the oven to 180g (gas mark 4). Line a 20x20cm traybake tin with baking parchment
Step two: Place the nuts in a food processor and process them briefly until they are finely chopped. Add the remaining ingredients and process to form a thick soft batter.
Step three: Spoon the mixture into the traybake time and smooth the surface. Bake in the oven for 40-45 minutes or until cooked through.
Step four: Allow to cool in the tin completely and when ready cut into 12 bars to serve.
The brownies can be stored in the fridge for one week, or frozen for up to three months.
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