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vegan carob brownies

Vegan Carob Brownies with Yoghurt Frosting

vegan carob brownies

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.
Servings 10

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

Instructions
 

  • 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.
  • 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
  • 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
  • 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

  • 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)