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Espresso brownie with coconut cream


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.

Rapunzel Products

1906210 Coconut milk
1430785 Semisweet couverture, HAND IN HAND
1006055 Coconut oil virgin, HAND IN HAND
600675 Linseed flour
1400140 Rapadura whole cane sugar, HAND IN HAND
1200135 Atlantic sea salt fine
1460370 Bourbon vanilla powder, HAND IN HAND
314385 Coconut flour
1485755 Gusto coffee Espresso all'italiana ground, HAND IN HAND
1481110 Children coffee instant cereal-fruit coffee
209020 Pecan nuts, HAND IN HAND

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