Fudgy flourless chocolate brownie

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Plantain, small medium ripe

• Canned Goods

  • 1/3 cup Applesauce

• Condiments

  • 2 tbsp Coconut butter
  • 2 tbsp Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Cacao powder or cocoa, raw
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1 4 cup coconut oil (2oz

Found on purelytwins.com

Description

Ingredients

• 1 small/medium ripe plantain (200g or 7oz after being peeled)
• 2/3 cup raw cacao powder or cocoa (2 1/2oz)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/3 cup applesauce (2 3/4oz)
• 2 tablespoon maple syrup (1 1/2oz)
• 1/4 cup coconut oil (2oz), liquid
• 2 tablespoons coconut butter (1 1/4oz)

Directions

• Preheat oven to 350 degrees.
• Lightly grease with coconut oil a 8in baking pan. (you could bake in a cupcake ban as individual brownies)
• Peel plantain.
• Place into a food processor (or blender) and blend until smooth.
• In a large bowl, place raw cacao powder, baking soda, baking powder, vanilla, applesauce and maple syrup. Stir.
• Add in plantain puree.
• Next add in coconut butter (could use a nut butter) and coconut oil.
• Stir until all combined.
• Batter should be smooth and might have a slight oily look to it.
• Pour batter into pan and bake from about 15 minutes. If using a cupcake pan the baking time maybe shorter. Bake until toothpick comes out slightly clean, as you dont want to over bake them to keep them fudgy.
• Let cool.
• Slice and enjoy.
• Store in refrigerator for a few days or freezer for longer shelf life.

Nutrition