Vegan Chocolate Brownie
Break the chocolate into small pieces and place in a saucepan with a bit of a vegan milk. Let it melt in a bain–marie (double boiler).
Meanwhile, mix the rest of the ingredients together. Add the melted chocolate slowly. The batter should be slightly thicker than cake batter. Pour the mixture into a parchment lined cake tin. Bake in the oven at 180 ºC – 200 ºC for about 30 minutes. Insert a fork to check if it’s ready. If the fork comes out clean, it’s ready. Cool. Cut when it has cooled completely.
Note
This recipe contains jaggery and is not suitable for those who are working on disease reversal.
This egg free, wheat free and dairy free brownie is delicious and simple to make.
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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