Serve Est. 6 mini brownies
Dish Type. Dessert / snack
Vegan. GF
Freezer friendly - 1 Month
MAIN INGREDIENTS
100g ground almonds 100g dark vegan chocolate 50g coconut oil 2 tbsp lions mane 2 tbsp chaga 2 tbsp cordyceps 3 tbsp maple syrup 1.5 Tbsp chia seeds + 5 Tbsp water
1 tsp vanilla paste or essence
1 tsp baking powder
METHOD
Place all dry ingredients in one bowl and combine. Then, place all wet ingredients in another bowl and combine
Mix wet and dry ingredients and fold gently to combine - try to avoid over mixing
Transfer to silicone moulds and bake at 160 for around 25-30 minutes
Remove from oven and allow to cool before removing from the moulds.
Once cooled garnish with chocolate, almond butter, pistachio and raspberries (optional: dried rose)
GARNISH - per mini brownie
1 Tsp melted dark vegan chocolate
1 Tsp chopped pistachio
5 Raspberries 1/2 Tsp dried rose (Optional)
Enjoy totally, completely and with all of your being.