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.
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)