Kick those pudding cravings with these babies!
Gluten, dairy and refined sugar free and FUDGEY!
Ingredients;
Brownie:
- ½ cup hazelnut meal
- ½ cup almond meal
- 2 tbsp buckwheat flour
- 1/3 cup cacao
- 50g chocolate, melted (I use Loving Earth)
- 1 tsp baking powder
- 3 free range eggs, whisked
- 1 tsp vanilla
- ¼ cup coconut oil, melted
- 3 ½ tbsp coconut sugar
- 1 tbsp mesquite (optional)
- 1 tbsp. almond (or macadamia) butter
- ¼ cup coconut cream
- ¼ cup hot water
Cookie dough:
- 2 tbsp desiccated coconut
- ½ cup cashew meal (blend cashews in the food processor until a fine flour forms)
- 1 tbsp tahini
- 50g coconut butter, softened
- 1 tbsp coco oil, melted
- 1 tbsp macadamia butter
- 2 tbsp maple
- A few squares of chopped chocolate, extra (optional)
Sauce:
- ¼ cup coconut sugar
- 1 tsp tapioca flour
- ¼ cup coconut cream
- 1 tsp vanilla
- Generous sprinkle of salt
Method;
Preheat the oven to 180 degrees Celsius, fan-forced.
In a mixing bowl, combine all brownie ingredients until smooth.
Pour mixture into a medium-sized rectangular tin lined with baking paper.
For the cookie dough, combine all ingredients in a bowl and stir well. Dollop the mixture into the brownie tin, poking some spoonfuls below the surface of the brownie mixture.
Place in the oven for about 30-40 minutes or until the skewer comes out nearly clean.
Meanwhile, make the caramel sauce by placing all ingredients into a small saucepan over high heat. Once the mixture starts to bubble and thicken, take it off.
Pour over the brownies. Heaven!
