I love to bake. While others cringe at the idea of spending hours in the kitchen and then crossing their fingers that nothing goes wrong when the ingredients are in the black box that is the oven, I’m blissfully in my element. That is until summer arrives.
A few years ago, I was hosting a 4th of July party on an extraordinarily hot day. Before my turning my AC to auto, I got into “the zone” baking for my party and before I knew it, friends were arriving! I rushed to greet my first guest, who upon seeing me, erupted in a roar of laughter. Between the heat of the oven and that hot, sticky day, I was literally drenched in sweat! I might as well have just gotten out of the shower.
But here’s the thing: I still want to eat brownies in the summer! Inspired, I found a way to not only speed up the process and avoid turning on the oven… even though my friends still tease me every time I offer them one of my now famous no-bake brownies. They love to say “You really put your blood, sweat, and tears into those brownies!”
So, this summer, learn from my mistake and spare yourself from the extra heat of the oven with these incredibly satisfying no-bake brownies! And guess what, they’re vegan too!
½ cup mashed ripe banana about 1 medium
½ cup all-natural smooth peanut butter
¼ cup unsweetened cocoa powder
2 scoops Chocolate Vegan Shakeology
Line an 8 x 8-inch pan with plastic wrap (or aluminum foil). Set aside.
Combine banana, peanut butter, cocoa powder, and Shakeology in a medium bowl; mix well with clean hands or a rubber spatula.
Press chocolate mixture into prepared pan. Cover with plastic wrap and press down to flatten into pan. Refrigerate for 1 hour so that brownies set.
Cut into sixteen brownies.