Brownies with vegan cashew chocolate frosting

Okay, so let’s be honest. What’s a food blog without a brownie recipe! And it just so happens that this healthy brownie recipe is probably my favorite dessert recipe so far. Of course it’s gluten free, dairy free and sugar free as usual. Also, no added fats. This doesn’t mean that it’s calorie free, however, but it’s made from real food – wholesome, nutritious ingredients instead of artificial sweeteners with that nasty aftertaste that we all know so well.

Bean brownie recipes have been popular for a while now, but only a few of the recipes out there are completely free of sugar, dairy and wheat, so I decided to develop my own recipe. This is what came out of it:

Ingredients: (Makes about 12-14 pieces)

2 large eggs

100 grams of beans or half a can (I used red kidney beans)

10 pitted dates

3 tbsp of strong coffee

1 tsp vanilla bean powder (or vanilla extract if you prefer)

1/4 cup / 1/2 deciliter of unsweetened cocoa powder

1/4 cup /1/2 deciliter of almond flour

1/4 cup / 1/2 deciliter of coconut fiber flour

1 1/2 tsp baking powder

A pinch of salt

About 50 grams of chopped dark chocolate (70 %)

Optional: A handful of chopped walnuts

Directions:

Put the beans, dates, eggs and coffee in a blender and blend until smooth. Add the rest of the ingredients except the chocolate. Once everything is mixed together, add the chocolate (and walnuts) and stir it into the batter. Grease a baking tray with coconut oil or use parchment paper. Then add the batter and bake for about 20-25 minutes at 350° F/175° C. Stick a fork in the cake to check if batter is still sticking. If nothing sticks to the fork, it’s done. Let it cool.

Vegan chocolate cashew frosting:

Ingredients:

1 cup /2 deciliters of unsalted cashew, soaked

1 tbsp unsweetened cocoa powder

5 pitted dates

5 tbsp coconut milk

5 tbsp coffee

1/4 tbsp vanilla bean powder

Directions:

I generally soak my cashews for a few hours before use. Or if I know I’m baking brownies one day, I will put them in a bowl of water in the morning and let them soak for as long as possible. Add the cashews and dates to a blender with the liquids (Add a little at a time to see how much is needed). Blend till smooth. Then add the cocoa powder and vanilla and blend again. Make sure the frosting is smooth and thick. Spread the frosting on the cooled brownie and decorate with chopped nuts, berries etc.

Store your brownie in the fridge before eating. Enjoy!

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