Vegan Lauki Double Chocolate Brownies
Ingredients
- 100g ww flour
- 50g chopped dark chocolate (i have used 85% provided by @sihichocolaterie )
- 100 mls buttermilk (100 mls coconut milk + 1/2 tablespoon apple cider vinegar)
- 150g coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate soda
- pinch of salt
- 75 mls olive oil
- 1 flax egg (1 tablespoon flax powder + 3 tablespoon water)
- 1/4 cup cocoa powder
- 175g grated lauki/bottlegourd/sorekayi
- 1 teaspoon vanilla extract .
- 60g chopped dark chocolate
- 60g thick coconut milk
- 1 tablespoon smooth Peanut butter
- 1 tablespoon Maple syrup or honey
- 1/2 teaspoon vanilla extract
Preparation
Add all dry ingredients in a mixing bowl except dark chocolate
In a jug add all liquid ingredients and whisk until homogeneous
Mix dry and wet together add grated bottlegourd and chopped chocolate and pour it into a prepared tin. Bake at 180C for 40 minutes. Once done test with a skewer. Let it cool in the tin for 10-15 minutes and transfer to a wired rack to cool completely.At this stage you can cut and serve or proceed to make a truffle topping
Hear coconut milk and pour over remaining ingredients, leave it undisturbed for a minute and mix well thoroughly. Top it on the brownie and refrigerate for an hour , dip knife in hot water and cut through to make squares. Enjoy
Keep brownies refrigerated and can be warmed in a microwave for 10-15 seconds for a molten truffle top before serving