Gluten-Free Vegan Brownie and Chocolate Fudge Flan
Ingredients
- 2 tbsp flaxseed meal *12g
- 1/4 cup water
- 1 1/4 cups gluten free all purpose flour *150g
- 1/2 cup cocoa powder *55g
- 1 cup coconut sugar or brown sugar
- 2 tsp baking powder
- Pinch of salt
- 120g non-dairy dark chocolate, melted
- 1/2 cup coconut oil
- 2g Instant coffee
- 1 1/2 cups unsweetened soy milk
- 2 tsp vanilla bean extract
Flan components
- 1/2 cup condensed coconut milk *120g
- 1 cup soy milk *240g
- 1 can full fat coconut milk 400g
- 1 espresso shot about 60g (or 2 tsp instant coffee with 1/4 cup water)
- 1/4 cup coconut sugar *50g
- 1/4 cup cocoa powder *27g (dissolved in 1/4 cup water)
- 1 tsp agar agar powder
- 150g dark chocolate
Preparation
Preheat oven to 180C/360F and line a baking pan with parchment paper.
Combine flaxseed meal and water and let it rest for a few minutes until it thickens.
In a large mixing bowl, combine flour, cocoa powder, baking powder, and salt.
Whisk together melted chocolate, coconut oil, and instant coffee powder.
Pour the chocolate mixture into the dry mixture, then add the flaxseed mixture and vanilla.
Pour the mixture into the prepared pan and tap gently against the counter to release any air bubbles.
Bake in the preheated oven at 180C/360F for 30-35 minutes or until a toothpick comes out clean.
Allow the brownies to cool completely in the pan.
Place condensed milk, soy milk, coconut milk, espresso, sugar, and dissolved cocoa powder in a saucepan and stir until smooth and no lumps.
Bring the mixture to a boil.
Add agar-agar and mix until completely dissolved, about 1-2 minutes.
Whisk in dark chocolate until it has completely melted.
Strain the mixture through a mesh sieve.
Pour the mixture over the brownie and let it cool completely before transferring the pan to the fridge.
Refrigerate for at least 6 hours to set.
Dust with cocoa powder, slice, and serve.
