Ultimate Chocolate Dessert Recipe

Chocolate Brownie, Healthy Chocolate Pudding & Chocolate Sauce

This is for those times when only chocolate will suffice!

Nancy’s Chocolate Brownie

165 g Silken tofu
100 g White spelt flour
65 g Whole-wheat spelt flour
70 g Cocoa powder
6 tbsp Water
8 tbsp Agave syrup OR honey AND 2 tbsp Date syrup
200 g Unrefined raw sugar/ coconut palm sugar
A handful of chopped pecans and dried cherries
2 tsp Vanilla extract
1/2 tbsp Ground brown linseed
1.5 tbsp Hot water
1/4 tsp Baking powder
1/4 tsp Salt

Mix the ground linseed with the 1 1/2 tablespoons of hot water and set aside to thicken. Preheat the oven to 180 C  and then line an 8-inch x 8-inch x 2-inch baking tin with greaseproof paper and lightly oil.

Blend the tofu, water, agave syrup, date syrup, cocoa powder, linseed mixture, and vanilla extract until completely smooth. Place the remaining ingredients, except the pecans and cherries, in a mixing bowl and stir until they are well combined. Then pour the wet mixture into the dry ingredients, and stir well. Finally, gently fold in the pecans and cherries.  Pour the mix into the tin and place in the oven for 30 mins, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 mins, then cool on a wire rack.

Modified Chocolate Pudding

1oz Cocoa butter
3 tbsp Cocoa powder
2 tbsp Pure protein powder (vanilla)
½ Avocado
Agave syrup to taste
A few drops of Valencian orange extract

Melt the cocoa butter gently on the hob or in the microwave. Mix the cocoa in until well combined. Add the avocado and blend until smooth (a wand blender works best). Mix in the protein powder and agave and orange extract to taste. When smooth transfer to ramekins and leave in the fridge to cool.

Chocolate Sauce

¼ cup Agave syrup
¼ cup Cocoa powder
1 tsp Vanilla extract
1 tbsp Unrefined golden icing sugar

Place the agave, vanilla extract and cocoa in small pan and heat very gently on the hob. Do not allow it to simmer – just warm it. Stir continuously. Once well combined stir in the icing sugar until smooth.  This sauce works as an icing so will semi-set when cool – warm gently to make it runny again to use.

Place a brownie and the pud on a plate, cover in the chocolate sauce and sprinkle with cinnamon and enjoy! 🙂

One Comment Add yours

  1. Dr Nancy P says:

    Reblogged this on Pure and Simple Bakes and commented:
    This is divine – a great combo of my brownie and Colette’s choc pud, with a tasty little chocolate sauce! 🙂


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