Gooey Chestnut Plant-Based Brownies
Ingredients
- 150g chickpea flour
- 80g coconut sugar
- 20g cacao powder
- 200g @merchantgourmet chestnut purée
- 50g coconut oil
- 1 tsp vanilla essence
- 5 medjool dates (pitted)
- 70g vegan chocolate
- 1 ripe banana
- 3 Tbsp oat milk
- 2 tsp Baking powder
- 1 tsp bicarbonate of soda
Preparation
Preheat oven to 180°C
Add everything apart from the baking powder and bicarbonate of soda to a blender.
Once the mixture is blended and smooth, add the baking powder and bicarbonate of soda and blitz a couple more times.
Line a square baking tin with parchment paper, add the mixture, and bake at 180°C for 25-30 minutes.
Use a knife to check the center comes out clean; it’s okay if it’s still got a little trace of the brownie mix as we don’t want it too dry.
