This is divine – a great combo of my brownie and Colette’s choc pud, with a tasty little chocolate sauce! 🙂

Plant Based Recipes

Chocolate Brownie, Healthy Chocolate Pudding & Chocolate Sauce

Nancy’s Chocolate Brownie

165 g Silken tofu
100 g White spelt flour
65 g Whole-wheat spelt flour
70 g Cocoa powder
6 tbsp Water
8 tbsp Agave syrup OR honey AND 2 tbsp Date syrup
200 g Unrefined raw sugar/ coconut palm sugar
A handful of chopped pecans and dried cherries
2 tsp Vanilla extract
1/2 tbsp Ground brown linseed
1.5 tbsp Hot water
1/4 tsp Baking powder
1/4 tsp Salt

Mix the ground linseed with the 1 1/2 tablespoons of hot water and set aside to thicken. Preheat the oven to 180 C  and then line an 8-inch x 8-inch x 2-inch baking tin with greaseproof paper and lightly oil.

Blend the tofu, water, agave syrup, date syrup, cocoa powder, linseed mixture, and vanilla extract until completely smooth. Place the remaining ingredients, except the pecans and cherries, in a mixing bowl…

View original post 252 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s