These fudgy brownies are topped with edible cooke dough and they are SOOOO GOOD you wouldn't even know they are gluten-free, vegan and secretly healthy-is.
- 200 g vegan dark chocolate, melted
- 4 tablespoon coconut oil
- 1 cup thick soy yoghurt or greek style yoghurt , room temperature
- 1 tsp vanilla extract
- pinch of salt
- ½ cup coconut sugar
- ½ cup almond flour
- ½ cup oat flour
- 1 teaspoon flaxseed meal
- 1 tbsp flaxseed meal
- 3 tablespoon almond milk
- 2 tablespoon maple syrup
- 1 tablespoon coconut oil, melted
- 1 tbsp almond butter
- 1 cup almond flour
- ½ teaspoon vanilla extract
- pinch of salt
- 4 tablespoon vegan chocolate chips
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Start by preheating the oven to 175C (350F) and line a square 20cm (8inch) baking pan with parchment paper.
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Start by adding the chocolate and coconut oil to a small microwave safe bowl. Microwave on high in 30 second intervals, stirring often until the chocolate and coconut oil are melted. Stir in the room temperature yoghurt.
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To a mixing bowl, add the chocolate mixture together with all the remaining ingredients for the brownie. Stir well until it just comes together.
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Pour the batter into the prepared baking pan and smoothen out the top. Bake for about 20 minutes, it will still be loose in the middle. Let it cool down to room temperature and the place in the fridge for at least 4 hours to set.
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In a mixing bowl, add the flaxseed meal and the almond milk, stir well and let sit to thicken for 5-10 minutes.
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Add the rest of the ingredients except for the chocolate chips. Stir well until it is a thick cookie dough. Fold in the in the chocolate chips.
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Top the set brownie with the cookie dough in an even layer and then let it set in the fridge for at least 30 minutes.
Cut into squears and enjoy!
Store leftovers in an airtight container in the fridge.