These were so moist, chocolatey and sweet it was hard to stop at just one (and really no one did) hence they were gone in the blink of a eye. But it was a truly magical creation, and the almonds on top made for texture inferior to none. So bake and be merry while still keeping all the resolutions you made:)
Ingredients
·
1 small/medium ripe plantain (150g or 5 1/4oz after being
peeled)
·
1 cup raw cacao powder or cocoa (2 1/2oz)
·
1/2 teaspoon baking soda
·
1/2 teaspoon baking powder
·
1 tablespoon vanilla extract
·
½ tsp allspice
·
Dash of salt
·
1/3 cup mashed bananas
·
¼ cup date syrup
·
1/4 cup coconut oil (or a combo of butter and olive oil) liquid
·
2 tablespoons peanut butter (or any nut butter)
·
1/3 cup slivered almonds for topping
Instructions
1.
Preheat oven to 350 degrees.
2.
Lightly grease with coconut oil a 8x8 baking pan. (you could
bake in a cupcake ban as individual brownies)
3.
Peel plantain.
4.
Place into a food processor with banana (or blender) and blend
until smooth. Or mash with a fork.
5.
In a large bowl, place raw cacao powder, baking soda, baking
powder, vanilla, salt, allspice and date
syrup. Stir.
6.
Add in plantain/banana puree.
7.
Next add in peanut butter (could use a nut butter) and coconut
oil.
8.
Stir until all combined.
9.
Batter should be smooth and might have a slight oily look to it.
10. Pour batter into pan and
bake from about 30 minutes. If using a cupcake pan the baking time maybe
shorter. Bake until desired consistency. I did mine for 30min and they were
molten and so good with a little milk, if you bake for longer you may want to
cover with aluminum foil.
11. Let cool.
12. Slice and enjoy.
13. Store in refrigerator for
a few days or freezer for longer shelf life.
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