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
Truffle topping
- 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
Truffle topping
Heat 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
