Dessert Gluten Free Sweets & Baking

No Bake Mocha Brownie

My friend @veggielation posted a drool-worthy picture of a raw mocha brownie with cashew cream, that I just had to try. I made a few adjustments from what I had at hand, and I really liked the result. I brought it to a birthday party too, and I dare say it was quite popular among the guests. I’m actually not a coffee drinker (might lose som followers now…) but I love it as a flavour together with chocolate. And coffee is not the only bean in this brownie – but you could never tell that from the taste!

Pop over to @veggielation for the original recipe, and here’s my take:

200 g black beans, rinsed and drained
100 g dark chocolate
1 dl tahini
1,5 dl shredded coconut
15 dates
4 dl rolled oats (GF if needed)
0,5 dl espresso or strong coffee
3 tbsp maple syrup

1,5 dl natural cashews
3 tbsp coconut cream (thick part)
1 tbsp maple syrup

Start by soaking the cashews while you make the brownie. Next, pit the dates and soak in water for a few minutes. Then, melt the chocolate.
In a food processor, blend the shredded coconut to a coarse flour. Add chocolate, tahini, black beans, dates (without the water), oats, coffee and maple syrup. Blend well to a sticky dough.
Line a pan with parchment paper, mine was approx. 15×20 cm. Choose a larger pan if you want a thinner brownie. Press the dough into the pan and even it out. Put in the fridge.
Drain the cashews. Blend the ingredients to the cream in a food processor until super smooth. Distribute evenly on top of the cold brownie, and keep in the fridge until serving.

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