Vegan Carob Brownies with Yoghurt Frosting

Written by themindfulpeanut on April 21, 2022. Posted in Featured, Recipes.

Espresso, Wattleseed & Carob Brownies with Yoghurt Frosting

Healthy carob brownies with yoghurt – no egg, no butter and very little oil make for a delicious chocolate treat any time of day.

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Servings: 10

Ingredients Method

Ingredients

  

• 187 g Coconut Yoghurt
• 50 g Coconut Sugar
• 100 g Dark Chocolate melted
• 2 T Flaxseed
• 1 T Espresso optional
• 4 T Water
• 1 t Wattleseed optional
• 2 T Coconut Oil
• 42 g Carob Powder (or Cacao/Cocoa)
• 1 T Potato Starch
• 1/2 t Baking Soda
• 1/2 t Salt
• 1/4 cup Pistachios, Macadamia, Walnuts (nuts of choice)

Yoghurt Frosting

• 30 g Coconut Yoghurt
• 70 g Cacao Powder (or Cocoa)
• 70 g Unrefined Powdered Sugar

Method

 

1. Preheat oven to 350f/160c fan. Prepare an 8×8 brownie tin (or tin of choice) with baking paper. Or alternatively, I used silicon mini muffin trays.
2. Mix together flaxseed with espresso & water. Let rest while you prepare the rest of the ingredients.
   2 T Flaxseed, 1 T Espresso, 4 T Water
3. In a bowl, mix together yoghurt & sugar until well combined. Then adding in the melted dark chocolate, oil and the flaxseed espresso mixture and wattleseed (if using).
   187 g Coconut Yoghurt, 50 g Coconut Sugar, 1 t Wattleseed, 2 T Coconut Oil, 100 g Dark Chocolate
4. Add in your dry ingredients and stir until combined. Pour batter into your prepped pan or muffin tins and bake anywhere from 20-40 minutes depending on the size of your pans.
   42 g Carob Powder (or Cacao/Cocoa), 1 T Potato Starch, 1/2 t Baking Soda, 1/2 t Salt

Frosting & Toppings

1. Combine together the frosting ingredients until smooth. Once brownies are cool, top with yoghurt cacao frosting and nuts.
   30 g Coconut Yoghurt, 70 g Cacao Powder (or Cocoa), 70 g Unrefined Powdered Sugar, 1/4 cup Pistachios, Macadamia, Walnuts (nuts of choice)