Chocolate is a definite for February but expresso and chocolate?! Yes! And I didn’t even mention the BEST part! Adaptogens, chocolate, and matcha! It’s like a brownie dream come true.
I recipe tested 4 ways to make a brownie!
1 large avocado. Pitted. Mashed.
2 flax eggs (2 T of flax eggs in 5 T of water)
2 T of hotlines mane coffee (I used a cheesecloth & placed 2 T of lions mane coffee & let it sit in a small dish of water for an hour. I then squeezed it out into the dish and used the 2 Tablespoons from this).
1 cup of coconut sugar or brown sugar
2 T of maple syrup.
2/3 cup of coconut oil.
1 1/4 cup of flour
1 tsp of baking soda
1/2 tsp of salt
1/2 cup of cocoa powder.
1 tsp of vanilla powder.
Mix wet ingredients and gently fold dry ingredients. Mix until well incorporated. At this point, your batter should be “fudgey” & thick. Place into your well-greased square pan lined w parchment paper. Tap the pan to even the cake and remove air bubbles. Cook in the oven for 22 minutes at 350f. Take out and let it cool for at least an hour. It should continue cooking and leave you w a fudge but slightly crispy at the top brownie.
2 T of matcha powder
4 T of coconut cream.
1 cup of icing sugar.
2 T of vegan butter.
Cream together in a medium bowl.
Layer on top of the chilled brownie. Tap the pan to even the matcha cream. Place in the fridge for an hour.
6 oz of dairy-free dark chocolate.
1 T of vegan butter.
Use a double boiler and melt chocolate. Layer on top of the cooled brownie. Fridge or eat right away!