Chewy Mexican Inspired Brownies

These brownies are one of my all time favorites. Perhaps it’s because they’re free of all allergens, easy to make and are ridiculously delicious. Sometimes, I even have them for breakfast when I’m hankering for something sweet.

Ingredients:

(Makes 8 slices)

BASE:

• 300g or 2 large bananas

• 1/2 cup arrowroot flour (decrease to 1/3 or 1/4 cup if you’d like a softer consistency)

• 1/4 cup coconut flour

• 1/2 cup cassava flour

• 1 cup carob powder

• 1/2 tsp baking powder or soda

• 1/2 cup brewed herbal coffee (see my herbal coffee recipe)

• 1/3 cup full fat coconut milk

• 1/2 tsp cinnamon

• 1/4 tsp ginger, ground

FROSTING:

• 230g ripe avocado (about 2 avocados)

• 1/4 cup carob powder

• 1/2 tsp cinnamon

• 1/4 tsp ginger

• 1 tsp full fat coconut milk

• 28g tahini (2 tbsp)

• 32g coconut butter (2 tbsp)

• 1-2 tbsp sesame seeds (to top)

Preparations:

• Place all base ingredients in a food processor and blend until everything is well combined and smooth.

  • You can also make this without a food processor and simply use a large bowl. If using this method mash the banana in a bowl until smooth. Then, add in the coconut milk, herbal coffee and stir to combine. Then, add in the flours, baking powder, cinnamon and ginger. Mix well until smooth and everything is fully incorporated.

• Transfer to an oil coated brownie dish and bake for 25-30 minute at 350F. While the base is baking make your frosting.

• Clean your food processor. Then, blend the ripe avocados in a food processor with the carob, cinnamon, ginger and coconut milk until smooth. Transfer to a small bowl and stir in the tahini and melted coconut butter by hand.

• Once the base has finished baking and has cooled down, spread your frosting on top of it. Sprinkle with sesame seeds and cut into 8 slices.

• Serve immediately or store in the fridge for up to five days.