Cherry Cocoa Brownies With Coconut Cream
2014-07-09 12:17:11
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Ingredients
- 8 pitted dates (soaked in almond or rice milk for a few hours)
- 15-20 pitted cherries diced
- 1 banana (the more ripe the better)
- 1/2 cup applesauce (natural)
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup chickpea flour
- 1/2 cup almond meal
- 1/2 cup cocoa powder
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Coconut Cream
- 1 can of coconut milk (chilled in fridge overnight)
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Combine dates, banana, applesauce, maple syrup, and vanilla in a food processor. Mix until smooth, but there should still be a few chunky date pieces. In a large bowl, combine your remaining dry ingredients. Pour your wet ingredients into your dry ingredients and add cherries. Fold together. Pour batter into a lightly greased 8 x 8 pan. Bake for 23-25 minutes until cooked through.
- While brownies are baking, take chilled coconut milk carefully from the fridge. Do not shake. The coconut cream and water have separated and you want this. Open the can and scoop the coconut cream from the top into a small bowl. Keep the coconut water for a future recipe. Add your vanilla and maple syrup and use an electric mixer to mix until stiff and creamy. If you don’t have an electric mixer, just mix together quickly with a fork – it will still be delicious.
- Let cool completely and top with coconut cream. I like to use a pastry bag (or homemade pastry bag: a ziplock with a bottom tip cut off) to make pretty dollops or swirls.
Adapted from Terry Walters
Adapted from Terry Walters
Jessica Murnane http://www.jessicamurnane.com/
