Base brownie ¼ tasse (60 g) de | Video published by Cath Cooper | Lemon8

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Base brownie ¼ tasse (60 g) de tahini ¼ tasse (60 g) de cottage cheese pressé ½ tasse (50 g) de farine d’amande 2 scoops de poudre de protéines au chocolat 3 càs (24 g) de graines de lin moulues 15 dattes Medjool, dénoyautées 3 càs (18 g) de cacao en poudre 1 c. à thé d’extrait de vanille 1 pincée de sel ¼ tasse (40 g) de pépites de chocolat noir 1 c. à thé (5 ml) d’huile de coco

Caramel au tahini  ½ tasse (120 g) de tahini 3 càs (45 ml) de sirop d’érable 1 pincée de sel (ajuster au goût)

Préparation Dans un robot culinaire, mixer tous les ingrédients du brownie sauf le chocolat et l’huile de coco, jusqu’à l’obtention d’une pâte collante et épaisse. Dans un petit bol, mélanger le tahini, le sirop d’érable et le sel pour faire le caramel. Faire fondre les pépites de chocolat avec l’huile de coco jusqu’à ce que ce soit bien lisse. Tapisser un petit moule ou un contenant de papier parchemin. Presser la pâte à brownie dans le fond du moule. Étaler le caramel de tahini par-dessus. Verser le chocolat fondu en filet sur le dessus. Congeler au moins 30 minutes, jusqu’à ce que le tout soit bien figé. Couper en 16 carrés et saupoudrer de fleur de sel juste avant de servir. Conserver au frigo ou au congélateur pour une collation protéinée fondante à tout moment. #pourtoi #recettehealthy #pourtoiiiiiiiiiiiiiiiii #recettefacile

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