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MINT CHOC CHIP BROWNIE

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert, Snack
Keyword: baking, brownie, easy, indulgent, treat
Servings: 9 hefty squares

Ingredients

Brownie

  • 1 cup white tahini
  • 1 cup coconut yog, I used coconut collabrative
  • 2/3 cup cacoa or cocoa, i used Choc chic cacoa
  • 1/2 cup coconut flour
  • 1/2 cup maple syrup
  • 1 cup coconut sugar
  • 2 tbsp flaxseed eggs
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp himalayan salt
  • 2/3 cup choc chips

Frosting

  • 1 cup cashews, soaked overnight
  • 160 ml coconut cream, waitrose do a small tin
  • 6 tsp natural mint extract
  • 3 tsp Dhow foods Moringa powder
  • 2 tsp vanilla extract
  • 1.5 tbsp maple syrup
  • 1/2 cup choc chips

Instructions

  • Preheat the oven to 180c
  • Line a 8x8 baking tin with foil and give it a good grease with coconut oil.
  • Make the flaxseed egg. Mix flaxseed meal with 6 tbsps of water and leave for 5 mins.
  • In a large bowl bung in tahini, coconut yog, maple syrup, coconut sugar, flaxseed egg and vanilla extract.
  • In another bowl add the coconut flour, baking powder, salt and cocoa/cacoa. Whisk to get rid of any lumps.
  • Add the dry ingredients into the wet bowl along with the choc chips. Give it a good stir with a spoon till combined.
  • Pour into the baking tin, whack in the oven on the middle shelf and cook for 40-45 mins. Cool in the tin before lifting out.
  • While that's baking crack on with the frosting. Bung all ingredients in a blender and blitz till smooth and creamy. Scrap into a bowl and chill for at least 3 hours to firm up (this stage can be done in advance)
  • When ready to frost, take the frosting out the fridge and beat with a hand held whisk for around 3 mins till fluffy. Fold in the choc chips. Spread the frosting ontop of the brownie and chill for a couple of hours to firm up before slicing.
  • BISH BASH BOSH

Notes

Keep in the fridge for up to 3-4 daysÂ