I made this recipe for the first time last night and they went down a storm. The look on people’s faces when I said there were choco brownies that contained no chocolate was hilarious. Have to say, much easier recipe than expected and not too long to make either! Hilariously I can’t even taste the mix due to my complete dislike of anything chocolatey! This one was inspired by the amazing Ella Woodward who’s recipe book I always refer back to when looking for inspiration.
2 tablespoons of chia seeds
400g of black beans (canned is fine)
200g ground almonds
200ml coconut milk
2 tablespoons of coconut milk
13 tablespoons of maple syrup
7 tablespoons of cacao powder
20 red apples
1 tablespoon of cinnamon
First, you need to make the apple puree. This is needed to help keep the mix sticky and stay together. Peel and core the apples cutting them into bite-sized pieces. Put in a saucepan with only about 2cm of water and boil for about 45 minutes or until soft. Once they have gone soft, blend it altogether or mash it as best as possible mixing in 3 tablespoons of maple syrup and the cinnamon. This can then be stored for about a week in the fridge or I usually freeze it and take it out when needed. For this recipe, you only need about 200g of this mix so freeze the rest once you’ve made a batch!
Next, put the chia seeds in a bowl with 140ml of water and let it sit for 30 minutes.
Turn your oven on to 180 degrees, 160 degrees for fan ovens.
Put everything into a blender and mix together with the chia seeds once they have soaked for 30 mins.
Line a baking dish with banking paper and pour the mix in, spreading it out so it is as even as possible.
Bake for about 45 minutes or until you can put a knife in the centre and it comes out without any mix on it. Then let it sit in the tin for 45 minutes. I know you want to eat it hot but honestly, this is when it starts to set properly so DON’T TOUCH it!
Cut into small brownie shapes and store in the fridge for about a week.
Enjoy and let me know how you get on!
Ciao for now x