Organic Coconut Sugar
Made from the nectar of the...
- Ingredients
- Method
Ingredients
- 1 can of black beans
- 1 can of chickpeas
- 2 large eggs
- 3 Tbsp extra virgin coconut oil (melted)
- ¾ dates (30 min soaked)
- ¾ cup cocoa powder
- 1 vanilla bean pod (scraped vanilla from inside)
- ½ cup of Chelsea Organic Coconut Sugar
- 1 ½ tsp of baking powder
- TO GARNISH
- Strawberries x12
- Whipped cream (Coconut or dairy)
Additional tips
If you don't have mini muffin trays, use a mini circle cookie cutter to make circle cutouts and bake the brownie on a flat tray.
Chelsea Products in Recipe
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Method
Preheat oven to 180 degrees celsius bake.
Add ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water/almond milk and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin, 1-2cm in height.
Bake for 35 - 45 minutes, or until the tops are dry and the edges start to pull away from the sides.
Remove from the oven and let it cool for 15 minutes before removing from the dish. Place on a rack to completely cool. They will be tender, so remove gently with a fish slice. The insides are meant to be very fudgy, so don't be concerned if they seem too moist, once it has fully set it will thicken up to be real fudgy.
Transfer whipped cream to a piping bag fitted with a small round nozzle. Pipe cream onto the brownie, place a strawberry on top to make Santa hat, then pipe a small bit of cream on the tip of the strawberry to make a pompom.
Additional tips
If you don't have mini muffin trays, use a mini circle cookie cutter to make circle cutouts and bake the brownie on a flat tray.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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