Dark Chocolate Brownies with Cream Cheese Frosting
VEGAN – DAIRY-FREE – GLUTEN-FREE
150g ground almonds
60g raw cacao
1 tsp baking powder
Pinch of sea salt
100g coconut sugar
¾ cup of water
2tbsp maple syrup
1tbsp melted coconut oil
150g almond butter
FOR THE FROSTING
150g Nush Natural Almond M.lk Spread
1tsp vanilla essence
1tbsp maple syrup
Preheat the oven to 180 degrees and line a brownie tin with coconut oil and greaseproof paper.
In a small bowl, mix the flaxseed with the water, mix well and leave to sit to create a gel consistency.
Mix the almond flour, cacao, baking powder, salt and coconut sugar in a separate bowl, stir until well combined.
To this, add the flaxseed gel, almond butter, maple syrup and coconut oil before stirring to create a smooth batter.
Pour brownie mix into the lined brownie tin and bake for 30 minutes.
Leave to cool completely while you create the frosting by whipping the Nush Natural Almond M.lk Spread with vanilla and maple syrup (add more to taste if needed).
Spread frosting over brownies and slice into ten pieces, best eaten the day of frosting.