Molted Chocolate Brownie with melty chocolate center & crunchy cacao nibs of
? Ingredients
Brownie
150g cake flour or all purpose flour
2 tsp baking powder
1/4 tsp pink salt
120g melted chocolate
100g melted coconut oil or butter
180g coconut sugar
55g cocoa powder
65g coconut yogurt
2g instant coffee powder
200g plant milk
1 tsp vanilla extract
35g cacao nibs
? Filling
120g Melted dark chocolate
3 tbsp coconut milk
(Combine and let it set)
Preheat oven to 180 celsius. Line baking pan with parchment paper. In a large mixing bowl, flour and baking powder and salt. In a large bowl, add melted coconut oil / butter, melted
chocolate, yogurt, sugar, cocoa powder and coffee powder. Mix until smooth. Pour chocolate mixture to dry mixture. Then add the
milk, vanilla, mix to combine. Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles. Place set chocolate ganache into middle of batter. Cover the top with more batter. Bake at preheated oven 180c for 30-35 minutes.
Allow brownies to cool completely in the pan.
❤ Raspberry Cake❤
❤ Ingredients
Lemon poppyseed cake
Dry ingredients
1 cup all purpose flour *120g
1 1/2 tbsp poppy seeds *139
2 tsp yellow safflower powder
3/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp pink salt
❤ Wet ingredients
1/4 cup & 2 tbsp dairy free yogurt *939
1/4 cup & 2 tbsp freshly squeezed lemon juice *90g
1/2 cup sugar of choice *100g
1/4 cup melted dairy free butter or coconut oil *55g
Zest of 1 lemon
❤ Mousse
150g coconut whipping cream
1/2 tsp agar agar powder
35g sugar of choice
150g dairy free white chocolate
175g whipped coconut cream
❤Raspberry jelly
200g raspberries
3 tbsp water
3 tbsp sugar of choice
1/2 tsp agar-agar powder
2 tsp velvet red beet powder @suncorefoods
❤Cake
In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients.
Fold the mixture with a spatula to incorporate.
Pour the batter into prepared pan. Bake at 175c oven for 30-35 mins or until a toothpick comes out clean. Let cool completely
❤ Mousse
Bring 150g coconut cream to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot cream over the white chocolate and whisk until smooth.
Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth.
Add the raspberries, sugar and water into a saucepan over a medium heat. Mash the raspberries as they begin to heat up. Then add in agar and whisk until agar is completely dissolved (about 2 mins) Stirring constantly.
Whisk in beet powder. Let it simmer on low for 30 secs.
Remove from heat and let cool.
Pour the raspberry over the mousse. Place it in the freezer until firm.
?Caramel Apple ?
Ingredients
Caramel:
• 1 cup unsalted butter
• 1 (14 ounce can) sweetened condensed milk
• 1 cup corn syrup
• 2 cups brown sugar
• 2 teaspoons vanilla extract
14 teaspoon salt
? Apples:
• 8-10 whole apples, Granny Smith, Fuji, or Honey Crisp
Instructions
? Homemade Caramel:
Instructions
Homemade Caramel:
1 Melt butter in a large saucepan over medium heat. Once melted, pour in sweetened condensed milk, corn syrup, and brown sugar.
2 Use a rubber spatula to stir the mixture constantly
over medium heat until it starts to simmer, scraping the sides and bottom regularly.
3 Once simmering, continue at a constant simmer, stirring constantly until caramel reaches the softball stage of 235-240 F, with higher elevations using the lower temperature range, and lower elevations using the upper end of the range.
4 At the soft-ball stage, immediately remove from heat and stir in vanilla extract and salt. May leave caramel in this pot or transfer to a small crock pot to help it stay warm as you dip apples.
?Topping Suggestions:
White Chocolate
Milk Chocolate
M&Ms
Reese’s Pieces
Coconut Flakes
Sprinkles
Cinnamon Sugar
Chopped Nuts
Oreo Crumbles
Toffee Bits
