here but made some small tweaks to accommodate for readily available ingredients here in Australia.
1/3 cup almond milk
1 tablespoon apple sauce
3 tablespoons ground flaxseed
1/2 cup blueberries
1 whole (2 halves) canned pear
400g tin of red kidney beans
1 tablespoon canola oil
1.5 teaspoons vanilla extract
3/4 cup plus 1 tablespoon coconut sugar
3/4 cup plus 1 tablespoon cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons gluten free flour (I use Orgran's)
1/2 cup dark chocolate chips
1/4 cup soft, ripe avocado
1 tablespoon coconut cream
1/2 cup natvia powder
1/4 teaspoon peppermint essential oil
1 drop green food colouring
2 tablespoons gluten free flour
150g dark chocolate
1 teaspoon canola oil
Preheat the oven to 180 degrees. Grease and line a slice pan (mine was around 24cm x 30cm) and set aside.
Combine the flaxseed, apple sauce and almond milk together in a small bowl, mix and set aside to thicken. In a blender, combine the blueberries, pear, kidney beans, vanilla extract and oil, and blend until smooth. Pour the contents of the blender into a medium sized mixing bowl, add the flaxseed mixture, then the coconut sugar, cocoa powder, baking powder, baking soda, salt and mix. Add the flour and chocolate chips, and stir until just combined. Pour the batter into your slice pan and bake for 45 minutes.
Remove from the oven and allow to cool completely - put them in the fridge for half an hour to speed up the process if you want to. While they are cooling you can prepare the mint filling.
In a small bowl, combine the avocado and coconut milk and beat with a whisk until smooth. Add the natvia powder and mix in well. Add the green food colouring and peppermint oil, mix in well. Once the mixture is creamy and smooth, add the flour and stir until just combined. Spread the mixture over the cooled brownies and refrigerate for 10 minutes to let it set.
Next melt the chocolate. Add the oil and mix until well combined. Drizzle over the brownies and use a spoon or spatula to spread it evenly. Refrigerate for a further 10-15 minutes until set, then slice into pieces with a knife. Store in an airtight container in the fridge.