Espresso brownie with coconut cream

Details

10 min

24 h

25 min

vegan

Wilhelm Studio

Ingredients

400 ml Rapunzel coconut milk
150 ml water and 1 ½ tbs Rapunzel linseed flour
or 4 eggs
250 g Rapunzel semisweet couverture
100 g Rapunzel coconut oil cold pressed
130 g Rapunzel Rapadura whole cane sugar
½ tsp Rapunzel atlantic sea salt
½ tsp Rapunzel bourbon vanilla powder
100 g flour
or 60 g Rapunzel coconut flour
1 tsp Rapunzel Hero coffee Espresso ground
or 2 tbs Rapunzel Children coffee instant cereal-fruit coffee
80 g Rapunzel pecan nuts, finely chopped
or Rapunzel pecan nut pieces

Details

10 min

24 h

25 min

vegan

Wilhelm Studio

Method

Cool coconut milk in the can overnight in the refrigerator.

Preheat oven to 175 °C. Prepare a baking dish (20 x 10 cm) with parchment paper. As a vegan alternative to eggs, mix linseed flour with water in a bowl and set aside to swell.

Melt chocolate and coconut oil, cool slightly and stir in sugar till mixture is smooth. Mix in linseed mixture (or eggs), salt, vanilla, flour or coconut flour. Slowly toss in pecan nuts and transfer mixture into the baking dish, bake for 20 to 25 minutes. Let cool off and cut into the desired shape, decorate with pecans and coconut cream.

Coconut cream: Take the coconut milk out of the refrigerator, pour the top layer into a bowl and whip until frothy with a mixer.