High Protein Gluten Free Vegan Brownies

April 29, 2019


These brownies are so delicious that you wont believe they are healthy.🤤
They are delicious, sweet, fudgy, and will blow your socks off.
This makes a huge batch of 18 servings. Brownies will last in the fridge for up to 14 days. Carb macros may vary depending on what sweetener you use (see macros below).
By IFBB pro & vegan chef: Natalie Matthews @fitveganchef


  • 20 oz. unsweetened soy milk
  • 113g unsweetened applesauce
  • 24g flax meal
  • 1 tbsp. vanilla extract
  • 200g LIV Body Lean Protein + Greens (Chocolate Mocha flavor)
  • 24g baking stevia or 192g monk fruit sweetener (it should be about 1 cup)
  • 90g buckwheat flour
  • 80g cocoa powder
  • 30g tapioca starch or cornstarch
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 90g vegan mini chocolate chips


  1. Preheat the oven to 350°F and line a 9x13 baking tray with parchment paper.
  2. In a small mixing bowl, combine all the wet ingredients and set aside.
  3.  In a large mixing bowl, combine all the dry ingredients until well combined.
  4. Add the wet ingredients to the dry and mix until you get a batter consistency.
  5. Pour batter into the pan and bake at 350F for 35-40 mins or until firm in the middle.
  6. Let the brownies cool completely before cutting. Cut into 18 equal portions.
  7. Serve and Enjoy 🤤


1 Response


June 15, 2019

Could you sub whey protein instead? Love this recipe but am temporarily out of my liv body chocolate protein and only have whey in the house. Thanks!

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