Ice cream cookie sandwiches are one thing, but chocolate brownies
hugging oozing chocolate ice cream and covered in a thick, chocolate
ganache is another.
Yeah, sorry but the brownies win in my book.
And the best part? They are healthy AF.
I adapted this recipe from a birthday cake I had to make for
customer who is dairy, gluten and wheat intolerant so I decided to
make it refined sugar free too because, why not?
This recipe is so easy and incredibly yum. My sugar -
indulging fiancé was even convinced so there's that, and the fact
that all of the ingredients are locally sourced.
C H O C O L A T E I C E C R E A M B R O W N I E S A N D W I C H E S
50g raw cacao powder, sifted
80g coconut flour, sifted
20g almond flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp xantham gum OR arrowroot powder
Pinch of rock salt
4 free range eggs, beaten
1/2 cup agave syrup or raw honey
1/2 cup coconut oil
2 Tbsp almond butter (I use Gerry's Nut Butter which you can buy here)
1 cup coconut milk
1 tsp NOMU vanilla extract
FOR THE GANACHE
100ml almond or coconut milk
1 tsp raw honey or agave syrup
60g Honest Chocolate, roughly chopped (I used their salted chocolate flavour)
1 x 175ml tub skinny scoop Afterdark Cacao flavour, to serve
1. Preheat oven to 160 degrees C. Grease and line a square baking tray.
2. Combine dry ingredients in a bowl and then add remaining ingredients. Stir until just combined (do not overmix).
3. Bake for 30-40 minutes or until a cake tester comes out clean.
4. Allow to cool for 15 minutes in the baking tin before flipping the brownie out onto a cooling rack.
5. Meanwhile, remove a tub of Afterdark Cacao skinny scoop from the freezer (it will need a good half hour to get to the perfect spreadable consistency).
6. Once your brownie has cooled down a bit, cut the square in half so you have two, thick halves. This just makes it easier to work with!
7. Then, take a large, sharp knife and slice the brownie down the middle to create two thinner brownie slices. Repeat on your other thick brownie.
8. Meanwhile, make chocolate ganache: simple add almond milk and raw honey to a saucepan and bring to a gently simmer. Remove from the heat and add chocolate. Whisk until smooth and set aside.
9. Assemble brownies: place ice cream onto one half of the thin brownie and spread to cover your base. Top this with the other thin half of your brownie then cover that with your chocolate ganache.
10. Place into the freezer to set (around 30 minutes)
11. Remove from the freezer, cut into squares and place back into freezer until ready to serve!
12. Remove them from the freezer at least 10 minutes before serving.
***This brownie recipe is dairy free so if you cannot have dairy then omit the ice cream and simply have brownies with a chocolate ganache!