Ingredients
13 total- 3 tbsp of cashew butter
- 25 g of natures heart cacao powder
- 30 g of natures heart dark chocolate bananas, plus extra
- 2 tbsp of coconut oil
- 50 g of chocolate, chopped or in chips (divided), plus extra
- 2 tbsp of coconut sugar
- 3 tbsp of almond butter (optional)
- 1 tsp of vanilla essence
- 0.5 large banana, mashed
- 25 g of oat flour
- 0.25 bicarbonate of soda
- 1 pinch of of salt
- 1 scoop of dairy-free vanilla ice cream
Method
8 stepsStep 1
Preheat the oven to 180°C/160°C/gas 4 and lightly grease a skillet or ramekin (approximately 14cm or 5 ½ inches in diameter).
Step 2
Melt together the coconut oil and half the chocolate and pour into a large bowl.
Step 3
Add the coconut sugar, almond or cashew butter, vanilla and mashed banana and whisk until smooth.
Step 4
Stir in the cacao powder, oat flour, bicarbonate of soda and salt and stir to a smooth, thick batter (do not overmix). Fold in the rest of the chocolate chips and the dark chocolate covered banana pieces.
Step 5
Pour into the skillet/ramekin and smooth the top, sprinkle on extra chocolate, if desired.
Step 6
Bake for 18 mins or until crisping at the edges, but tender and gooey in the middle.
Step 7
Leave to cool for 5 mins, then serve with ice cream and extra Natures Heart Dark Chocolate Banana's, if you like.
Step 8
Once cool, this brownie will keep for 1-2 days in the fridge wrapped well, although it’s best eaten straight away. You can also freeze the brownie, de-frosting to eat the same day. To warm back up, pop it in the oven, covered for 5 mins or microwave for 10 second intervals until warm.