Fudgy Brownies with Avocado chocolate icing
Blitz up in blender until it is really nice and smooth.
Make sure to allow the flavours to develop. Store in a sealed container or use cling wrap over night.
Place flaxseed meal and water in a small bowl and whisk well. Set aside for 10 – 15 minutes and allow it to thicken.
Preheat oven to 180 degrees C. Line a 20 cm rectangle cake pan with baking paper.
In a large bowl, add nut butter, almond milk, vanilla extract and flaxseed mixture and mix well.
Add the brown sugar and mix well.
Add the blanched almond meal, cocoa powder and sea salt and mix until smooth.
Spoon mixture into the cake pan and bake in the oven for 25- 30 minutes (bake for a few minutes under if you prefer gooey/ fudgier brownies or longer if you prefer them to be more set.)
Remove from oven and allow brownie to cool for 15 minutes before slicing.
Store leftovers in an airtight container in the fridge for up to 5 days.
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