Vegan brownies
Vegan brownies by the Greek chef Akis Petretzikis. A quick and easy recipe for scrumptious brownies with coconut, dates, and a luscious ganache!
16 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 380 kcal | Sugar | – |
| Carbs | – | Cholesterol | – |
| Protein | – | Sodium | – |
| Fat | – | Fiber | – |
| Sugar | – | ||
| Cholesterol | – | ||
| Sodium | – | ||
| Fiber | – |
Prep Time: 20 min Cook Time: 25 min Total Time: 45 min
Ingredients
200 g chocolate couverture 55%
200 g margarine
150 g all-purpose flour
1 teaspoon(s) baking powder
100 g ground coconut
1 pinch salt
150 g dates
150 g coconut milk
150 g brown sugar
1 teaspoon(s) vanilla extract
cocoa powder
100 g coconut milk
200 g chocolate couverture 55%
30 g ground coconut
Instructions
Preheat the oven to 170ο C (340ο F) set to fan.
Add the chocolate and the margarine in a bowl over a bain-marie and let them melt. Remove and set aside.
In another bowl add the flour, the baking powder, the coconut, salt, and mix with a spoon.
In a blender add the dates, the coconut milk, the sugar, the vanilla, and beat very well until there is a paste.
Transfer the paste into the bowl with the solid ingredients. Add the chocolate mixture and mix well with a serving spoon until the ingredients are homogenized.
In a 25x32 cm baking pan lined with parchment paper, spread a little margarine and dust with cocoa powder.
Bake for 20-25 minutes. Let it cool well.
In a pot add the coconut milk, the chocolate cut into pieces, and transfer over medium heat for 1-2 minutes until the mixture is hot.
Remove from the heat and stir well until the chocolate melts completely and the mixture’s temperature drops.
Pour the ganache over the brownie, sprinkle with the coconut, and allow 30 minutes for it to stabilize.
Cut into pieces and serve.