Banana and Almond Brownie
Chocolate and banana are two things I can't live without so the variations of raw chocolate and banana desserts are present in my kitchen very often. Creamy raw brownie is one of my favourite cakes. This one has an addition of avocado cream icing and some whole nuts for extra crunch. Remember to use ripe dark-spotted bananas for right flavour and consistency.
Prep time: 1hour
Chilling time: 4-5 hours
Total time: 5-6 hours
16 Portions
Ingredients
For the crust:
90g almonds
50g sprouted buckwheat
50g soft dates
10g xylitol
25g cacao butter
20g almond butter
Big pinch of salt
For the chocolate cream layer:
50g ripe banana
60g cocoa mass
50g almond butter
10g raw odourless coconut oil
50g maple syrup
30g coconut or almond milk
60g whole nuts of your choice (pistachios, hazelnuts or peanuts)
For the banana-avocado icing:
40g ripe banana
50g ripe avocado
30g coconut oil
5g cacao powder
5g carob powder
20g maple syrup
15g coconut cream
15g almond butter
Method
You will need a square 15cm brownie tray, a food processor, and a small high-speed blender (Nutribullet or similar)
Start by making the cake crust. Blend all the ingredients in a food processor bowl until sticky and well combined. Line the bottom of a loose-bottomed square cake tin with cling film or baking paper. Press the mixture into the tin and set in the freezer for half an hour.
While the crust is chilling in the freezer start making the banana and avocado icing. It will need a few hours to set in the fridge so it is good to prepare it in advance. Put all the ingredients in a small blender jug and blend until perfectly smooth.
Transfer the blended mixture into a piping bag with a star-shaped nozzle and place it in the fridge until it gets firm.
To make the chocolate cream blend all the ingredients in a high-speed blender until smooth. Stir in the whole or chopped nuts and mix well with a spoon. Pour the mixture over the ready crust, smooth the surface with a spatula and set the cake in the freezer for 3-4 hours.
When the cake is fully set, take it out of the tin, place on the chopping board and cut into 16 squares. Using a piping bag with the avocado and banana icing pipe 2-3 rosettes on each cake slice. Decorate with edible leaves and flowers.
The cake will last for 5 days in the fridge.
Nutrition
Great source of B1, B2, B3, B5, B6, B9 (folate) and E vitamin, copper, magnesium, manganese, phosphorus, and zinc.
Good source of calcium, iron, and potassium. High in protein and good fats.
