Black Cocoa Cherry Brownies
Plant “egg” (see note below)
1 tbsp chia seeds
1 tbsp flax (freshly ground)
7 tbsp water (filtered, room temperature)
1 15oz can black beans
2 tablespoons coconut oil
2 cups almond flour / ground almonds
3 tbsp almond butter
10 tbsp maple syrup (you can also substitute up to half of this with brown rice syrup)
7 tbsp black cocoa powder
1 cup unsweetened plant milk (I used oatly)
Large pinch of sea salt
½ cup frozen cherries (pitted)
¼ cup raisins
Preheat your oven to 350°f / 180°c
Mix the chia and flax with the water and set aside for at least 10 minutes until thickened
Line a rectangular baking tray (around 12x8x2 in) with parchment paper
Once your “egg” mixture is ready, place all the ingredients, other than the cherries and raisins, into a food processor and blend until your mixture is smooth.
Stir in the cherries and raisins then pour into the prepared baking tray
Bake for 45 minutes, when a knife should come out almost clean
Either serve warm with almond cream or vanilla ice cream, or allow to cool and eat the following day when they will have “set” a little more.
* Please note - to create plant “egg” you can use a mixture of chia and flax, but you can also use all flax or all chia. Try to make it a habit to buy whole flax and grind it as you need it. Flax seeds contain high levels of Omega 3 oils, once the seed is split it will turn rancid fast, so pre-ground is not the best option.