Vegan Chocolate Fudge Brownie 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
- 1/2 cup coconut oil
- 1 tsp instant coffee (2g)
- 1 1/2 cups unsweetened soy milk
- 2 tsp vanilla bean extract
Flan top
- 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)
- 1 tsp agar agar powder
- 150g dark chocolate
Preparation
Preheat oven to 180°C and line a baking pan with parchment paper.
Combine flaxseed meal and water and let 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 at 180°C for 30-35 minutes or until a toothpick comes out clean and allow 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, then whisk in dark chocolate until melted.
Strain the mixture through a mesh sieve, pour over the brownie, let cool completely, transfer the pan to the fridge, and refrigerate for at least 6 hours to set, then dust with cocoa powder, slice, and serve.
