For some reason I have always loved to have something chocolatey with my coffee; for some reason it’s just a match made in heaven. I’ve made brownies with coffee one time, but it didn’t quite satisfy my chocolate/coffee craving like I’d expected it to.
Warm brownies & ice cream always hit the right spot! So why not try coffee ice cream? The result: Gooey brownies with a crunchy topping, topped with soft & cold coffee goodness. Pure heaven.
- 1 can (400 gr.) of rinsed black beans
- 2 flax eggs*
- 3 tbsps melted coconut oil
- 70 gr. unsweetened cacao powder
- 1 pinch of sea salt
- 1 tsp vanilla extract
- 50 gr. of cane sugar
- 60 ml. maple syrup
- 1,5 tsp baking powder
- 1 handful raw chopped nuts of choice
*you can make 1 flax egg by combining 1 tbsp of ground flax seeds with 2 tbsps of water and allow to soak for 5-10 minutes. I usually do this while I combine other ingredients.
- Start off by preheating your oven to 175 degrees Celsius.
- Prep your flax eggs by combining 2 tbsps with 4 tbsps of warm water and set aside. Now drain and thoroughly rinse your black beans.
- Combine all of your ingredients (except the nuts) in your food processor and blend until you have a smooth batter.
- Prep your muffin tin by greasing the inside of the tin with a bit of coconut oil on the bottom and sides so you can make sure that your muffins won’t stick to the tin.
- Pour the batter into the muffin tin and top with your raw nuts. Be sure to press them into the batter ever so slightly.
- Place the brownies in the preheated oven for approx. 30 minutes or until the tops are dry and the edges start to move away from the tin.
- Allow the brownies to cool off in the tin for approx. 5 minutes. Then transfer them to a cooling rack for another 5-10 minutes. Top them off with your vegan coffee ice-cream right before serving (I used Professor Grunschnabel “Cafe El Khatib”.).
Text & recipe: Celina Liya
Images: Celina Liya