Updated: Feb 4, 2019
I came up with this recipe idea in the car on the way home from my cousins wedding in 2016. Nothing like a night of dancing to work up a good appetite for chocolate!
The hemp milk and avocado helps keep the brownies gooey inside. I promise you won't taste the avocado in the brownies. I just like trying to get vegetables in desserts whenever possible, and avocado adds to the texture. My husband is my chief tester for my desserts, and he tells me when they are not quite right. He gave me the definite thumbs up for these!
Recipe makes about 12 portions.
85g dark chocolate
30g cacao powder
170g maple syrup (about 7 tablespoons)
2 vegan 'eggs'. I used orgran egg replacer to make these egg free. ( Mix 2 teaspoons of egg replacer with 4 tablespoons of warm water)
70g coconut flour
50g almond flour or ground almonds
30g tapioca flour
1 ripe avocado
4 tablespoons hemp milk
Flaked almonds for the topping
Preheat the oven to 175 º C, 350º F, or gas mark 4.
Melt the butter and chocolate in a saucepan over a saucepan of boiling water.Keep stirring until melted and mixed together.
Remove pan from heat.
Sieve the cocoa powder into the chocolate
Stir in the maple syrup.
Whisk the egg replacer with warm water, and add to the mix.
Alternatively, if you don't have an egg intolerance then whisk up your eggs and add to the mix.
Sieve the coconut flour, grounds almonds, and tapioca flour into the mix.
Use a fork to mash the avocado up finely, and then stir that in.
Stir in 4 tablespoons hemp milk.
Line a 6 inch tray with baking paper, and spoon the mix in.Sprinkle flaked almonds onto the top, and then bake in the oven for 25 minutes.
Let the brownies cool, and then cut them into portions. Makes about 12 brownies. If you cut while still hot they won't have set yet. Waiting is the biggest challenge! A small taster from the corner wont hurt ;)