Ingredients
Brownies
¾ cup ground almond
2 tbsp cacao powder
Pinch salt
½ tsp baking powder
100g your favourite chocolate melted (I used our chocolate recipe – see below)
50g coconut oil, melted
¼ cup Monkfruit powder (or replace with powdered coconut sugar or unrefined sugar)
Flaxseed eggs (4 tbsp ground flaxseed with ½ cup of water – mix and set aside 5 minutes)
1 tsp vanilla paste or extract
Icing
½ cup cashew nuts
4 tbsp cacao power
3 tbsp maple syrup (or alternative such as stevia liquid)
1 tsp lemon
1/3 cup melted coconut oil
4-5 tbsp water
Decorate
Fresh Strawberries
Raspbounty Bars
Cacao Coconut Bites
NOTE
Don’t have dark chocolate in your cupboard… I used this
100g cacao butter
50g cacao powder
50g maple syrup.
Melt your cacao butter. Whisk in the cacao powder followed by the maple syrup and you have 200gm of instant chocolate!
Method
Preheat oven to 160 degrees.
Brownies
In a large bowl mix together your first four dry ingredients.
In a separate bowl beat your monkfruit powder, flaxseed eggs and vanilla. Mix the melted chocolate and coconut oil together and then add to your beaten wet ingredients. Beat together (or whisk well).
Fold your wet ingredients into your dry ingredients.
Place into 8 individual brownie moulds, or a small lined loaf tin. I used silicone moulds you can find HERE (if not using silicone make sure you grease your trays)
Bake at 160 for 15-20 minutes until skewer comes out clean.
Top with the icing once cool, and Nourish Coconut Bites.
Icing
In a processor (or blender). Place the cashew nuts and cacao powder and blitz until very fine.
Add in the maple syrup, lemon juice, oil and blend until well mixed. Finally add in the water (as much as needed to reach desired consistency).
Spread over your cooled brownies or favourite cake.
ENJOY!
