That's right, you read correctly... Vegan chocolate brownies, and best of all, they're delicious!
Vegan Chocolate Brownies
These gorgeous vegan brownies are a wholesome addition to your afternoon coffee. The recipe was created by Jonathan Beaton, the culinary mind behind the brilliantly creative "Lovely's, a vegan cookbook". This wonderfully foolproof recipe works perfectly for me every time and not only are they delicious but they're about as guilt free as chocolate brownies come. So why not give the recipe a try and let me know what you think!
Ingredients:
2 tablespoons peanut oil
½ cup chickpeas
2¾ cup powdered sugar
⅓ cup strong black coffee
1 tablespoon + 1 teaspoon white miso
½ cup + ¼ cup coconut oil
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
½ cup plain flour
2 green cardamom pods
2 tablespoons soy milk
Instructions:
Preheat oven to 200°C (390°F).
Add the following to a food processor and blend until no lumps remain: the peanut oil, chickpeas, miso, coffee, just ¾ cup of the powdered sugar and ¼ cup of the coconut oil.
Whisk the cocoa powder, flour and baking soda together in a mixing bowl.
Add the wet ingredients to the bowl and mix with a spoon to create a thick batter.
Pour the batter into a silicone loaf mould or parchment lined loaf tin. It will only fill a third of the mould.
Bake for 20 minutes, then leave to cool completely (or it will melt the cardamom cream).
In the meantime make the cardamom cream. Start by cracking open the cardamom pods and grinding the seeds (not the husk) into a very fine powder with a mortar and pestle.
In a food processor, combine the cardamom powder, the soy milk, the remaining 2 cups of powdered sugar and the remaining ¼ cup coconut oil. Keep the mixture chilled until you’re ready to assemble the dessert.
Take a cup measure and press it into the brownie loaf to cut out two round shapes. Place the rounds into coffee cups, spread the cream on top and dust with cocoa powder.