Brownie Fudge

For Chocolate Freaks and vegan Pleasure Seekers

beckscocoaMUC, Beck Michael
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    Ingredients

  • 1 jar kidney beans (240g net weight)
  • 200ml coconut rice drink
  • 16 dates (approx. 125g)
  • 180g ground hazelnuts
  • 2 heaped tsp coconut cream
  • 2 tbsp soy yogurt

Instructions

Preheat fan-assisted oven to 200°C.
Blend the kidney beans, coconut rice drink, dates and 4 tablespoons of BecksCocoa Sinnerman until creamy. Mix 420g of the cream with the hazelnuts and coconut cream. Place the brownie mix on a baking tray lined with baking parchment and flatten evenly. Mix the remainder of the chocolate cream with soy yogurt and 1 tablespoon of BecksCocoa Sinnerman. Spread the cream on the base. Cover with aluminium foil, making sure it keeps clear of the fudge. Slide the cake into the oven. Reduce heat to 150°C after 10 minutes and bake for another 15 minutes. Switch off the oven, remove the aluminium foil and slide the cake back into the oven for another 20 minutes. Wait for the cake to cool down and cut to 4x4 centimetre pieces. If you like you can wrap the pieces in greaseproof paper.
It's definitely a good idea to store a few pieces in the freezer to have a healthy snack at hand for those hunger pangs.