Recipe: Vegan Pecan Chocolate Brownie

Vegan Chocolate Mousse Ingredients

• 600 g Blue Dragon Firm Silken Tofu (127135)
• 200 g 70% dark chocolate (ct967)
• 40 g agave syrup (4915)
• 60 g Alpro Oat Milk (dy519)

Chocolate Gray Garnish Ingredients

• 150 ml of water
• 300 g sugar (sg179)
• 200 g 70% dark chocolate (Ct967)

70% Dark Chocolate Brownie Method

1. Melt chocolate in a bowl
2. Whisk the chickpea juice with 200 g of sugar until firm and foamy in a mixer.
3. Beat the butter and sugar together until smooth, add in vanilla.
4. Add the firm fluffy chickpea foam/ cooled melted chocolate and mix until well combined.
5. Sieve the flour, baking powder and cocoa powder together.
6. Fold in the above dry ingredients to the wet mix. Be careful to not over mix.
7. Pour mixture into a greased baking tray/ mould, smooth the top with a spatula.
8. Bake for 25 mins approx. at 160°C.
9. When baked allow to cool before portioning to the required size.

Vegan Chocolate Mousse Method

1. Melt the chocolate in a microwave dish.
2. With a stick blender combine the tofu and maple syrup.
3. Add the melted chocolate and blend until smooth.
4. Transfer to a bowl and refrigerate for an hour approx. to set.

Chocolate Gray Garnish Method

1. Bring the sugar and water to 160°C on a sugar thermometer – remove from heat.
2. Slowly drop in the chocolate chip and keep stirring to form a clay effect texture.
3. Spread out on parchment paper and allow to cool fully.

Assembly and Plating

1. Cut Brownie to the required size.
2. Using a piping bag and nozzle, pipe on top of brownie slice.
3. Use red currents to garnish.
4. Sprinkle with finishing sugar.
5. Put a chocolate strip on a plate and place brownie portion on it.
6. Scoop vegan non-dairy blueberry ice-cream on top of chocolate clay.