Sound chocolate veggie lover brownies with sweet potato, avocado icing, coconut whipped cream and sunflower seed caramel are what I certainly call a definitive solid chocolate fudge brownie. No flour, no margarine, no eggs, no milk, no gluten, no grains, no nuts and no oil! This solid brownie doesn't simply look great and give sustenance it likewise tastes incredible and is anything but difficult to make.
The brownies are pleasant all alone yet with a chocolate avocado icing, sunflower caramel, coconut whipped cream and chocolate sauce they are raised to a definitive sound chocolate brownie.
These brownies are veggie lover, paleo, refined without sugar, sans gluten, plant-based, nut free, grain free and oil free. That is an extensive rundown of weight control plans yet the primary concern is they are overflowing with sustenance and are delectable. It might resemble a ton of fixings yet every one of the garnishes are an instance of simply blending or mixing and you don't need to utilize each of the four – only a couple are all that anyone could need!
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INGREDIENTS
BROWNIE MIXTURE
- 2 lb / 1kg Sweet potato
- 1 cup / 140g Sunflower seeds, soaked
- 1 cup / 175g Dates
- 4 tbsp Cacao/Cocoa powder
- 1 cup / 120g Buckwheat or Coconut Flour
- 4 tbsp Maple/Coconut syrup, or similar
- 3 tbsp Chia seeds
- 9 tbsp Water
- 2 tsp Cinnamon
- a pinch of Salt
AVOCADO CHOCOLATE FROSTING
- 2 Avocados
- 4-6 tbsp Maple/Coconut syrup
- 4 tbsp Cacao/Cocoa powder
- COCONUT WHIPPED CREAM
- ½ can Coconut milk (full fat)
CHOCOLATE SAUCE
- 1 tbsp Cacao/Cocoa powder
- 1 tbsp Maple syrup
- 1 tbsp Water
SUNFLOWER CARAMEL
- 2 tbsp Sunflower seeds, soaked
- 2 tbsp Coconut sugar
- 6 tbsp Water
METHOD
- Pre-heat oven to 180 C / 350 F.
- Bake the sweet potatoes for about half an hour until soft. Allow to cool then peel away the skin so you are left with just the flesh.
- Soak the chia seeds in 9 tbsp of water. Soak the sunflower seeds for at least 10 mins then rinse and drain.
- Place all of the brownie ingredients into a food processor for 2-3 mins until broken up.
- Pour the healthy chocolate brownie mixture into a tin lined with greaseproof paper. Use a large tin about 10″ by 6″, any will do but you may need to adjust the cooking times.
- Bake at 180 C / 350 F for 30-35 mins until when you stick in a fork it comes out clean. Leave to cool and firm up for 15 mins before taking out of the pan.
- Blend all the avocado frosting ingredients together, you may need to add a few tbsp of water.
- Whip the coconut milk for a minute to make the coconut whipped cream.
- Blend all the sunflower caramel ingredients together to make this nut free caramel sauce.
- Layer up the ultimate healthy chocolate brownie – brownie layer followed by avocado frosting, repeat this twice then top with coconut whipped cream and drizzle with chocolate sauce and sunflower seed caramel.
- It looks best with three layers of brownies, but it will self-destruct into a delicious mess when you attempt to tackle it!
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