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CARAMEL EXPLOSION BROWNIE CAKES
INGREDIENTS
1 cup almond meal
1 cup raw cashew meal (see notes)
1/2 cup cacao powder
1/4 cup coconut sugar
1 tsp organic vanilla bean powder
1 tsp of baking powder
3 organic eggs, separated
1/3 cup coconut oil
3/4 cup almond milk (try using our Almond Mylk Base)
Caramel centre:
1/2 cup medjool dates
1/₃ cup cashew butter (check with your nearest store for freshly ground)
1 tbsp mesquite powder
1/4 cup coconut cream
1/4 tsp himalayan salt
TIME
30 mins Minutes
SERVES
6
DIFFICULTY
METHOD
Preheat oven to 170˚C.
1Combine all dry pudding ingredients in a large mixing bowl.
2Then add egg yolks, coconut oil and almond milk.
3Whisk egg whites until firm peaks form and then gently fold into the mixture. Set aside while you prepare the caramel. Combine all caramel ingredients in a high power blender and blend until smooth.
4Grease and line 6 individual pudding dishes (approx. 6cm diameter).
5Scoop some of the chocolate mixture into the dish, followed by a few spoonfuls of the caramel, and then cover with more chocolate.
6Place in the oven and bake for approx. 15 minutes.
Notes:
To make Cashew Meal: Place cashews in a high-speed blender and blend on high for 8 seconds or just until cashews are broken up but do not blend for long enough that they become “butter-like” consistency.
7Dessert
WHERE TO
FROM HERE?
