When fudgy brownie meets fluffy pink marshmallow. Heaven!
Ingredients
Brownie Base-
1 cup Apple Sauce
2 scoops Vanilla Premium Plant
½ cup Cocoa Powder
Marshmallow Layer-
2 cups Yogurt
2 tbsp Maple Syrup
1½ scoops Vanilla WPI
1 tsp Beet 500
2 tbsp Gelatin
Method
Preheat the oven to 180º and grease 2 small spring form tins.
In a large mixing bowl combine all brownie layer ingredients until smooth.
Bake for 30 minutes and chill in fridge.
With an electric beater, combine all Marshmallow ingredients until fluffy.
Top the chilled brownie with the marshmallows mixture and set in fridge.
MACROS (per serve)
Cals: 296
Protein: 38.3
Fat: 3.4
Carbs: 24.4