Chocolate and pear brownie with a cashew swirl: vegan, gluten free and refined sugar free.

Chocolate and pear brownie with a cashew swirl

Fudgey brownie, sweet chunks of pear and a cashew swirl with a hint of ginger. This delicious whole foods treat is vegan, gluten free and refined sugar free.
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Course: Sweet treats
Cuisine: Gluten free, refined sugar free, Vegan
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 18
Calories: 156kcal
Author: Quite Good Food

Ingredients

For the cashew cream:

  • 1 cup raw cashews, (soaked in water for four hours or overnight)
  • 2 tbsp agave syrup, or maple syrup
  • 1 tsp vanilla paste, or natural vanilla extract
  • 1/4 cup water, approximately
  • 1-2 tsp ground ginger, to taste
  • Pinch salt

For the brownie:

  • 3 tbsp ground flaxseed, (buy it pre-ground or make your own in a high speed blender or coffee grinder)
  • 1 cup oat flour, (buy it pre-ground or make your own by grinding oats in a high speed blender, check label if gluten free)
  • 1/2 cup ground almonds, almond meal
  • 1/2 cup cocoa
  • 1 tsp baking powder, check label if gluten free
  • Pinch of salt
  • 3/4 cup milk of your choice, (I used soy, almond would also work well)
  • 1/4 cup + 2 tbsp agave syrup, or maple syrup
  • 1/4 cup coconut oil, melted if solid
  • 1 tsp instant coffee, dissolved in 1 tbsp boiling water
  • 1 tsp vanilla paste, or natural vanilla extract
  • 1-2 pears, peeled, cored and sliced

Instructions

For the cashew cream:

  • Put cashews, agave syrup, vanilla paste and a pinch of salt into a food processor or high speed blender. While blending, slowly pour in water until you reach a smooth and creamy consistency - a similar thickness to hummus. Add ground ginger to taste and blend to combine.
  • Set aside until needed.

For the brownie:

  • Mix 3 tbsp of ground flaxseed with 6 tbsp of water and set aside for about 15 minutes. It will become thick and gel-like. This mixture is the equivalent of three 'flax eggs' and will act as an egg replacer in the brownie batter.
  • Preheat oven to 200C (390F) and grease and line a rectangular baking dish.
  • Mix dry ingredients in a large mixing bowl: oat flour, ground almonds, cocoa, baking powder and salt.
  • Add wet ingredients: milk, agave syrup, coconut oil, dissolved coffee and vanilla paste.
  • Beat until the mixture is smooth and well combined. If it seems too thick, add 1-2 tbsp more milk.
  • Pour batter into the pre-prepared baking dish.
  • Spoon large dollops of cashew cream onto the brownie batter, then use a butter knife to swirl it through. There's no right way to do this, just make it look pretty and don't overdo it - you want large pockets of cashew cream to remain.
  • Arrange slices of pear evenly over the top of the brownie and push in to the batter a little.
  • Bake for approximately 15 minutes. Once done, the brownie will pull away from the sides of the pan a little and look 'cooked', but a skewer will not come out clean. You want the middle to still be a bit fudgey.
  • Allow brownie to cool in the tin completely before removing, slicing and storing in the refrigerator.
  • Best served at room temperature.

Nutrition information

Calories: 156kcal | Carbohydrates: 17.7g | Protein: 3.4g | Fat: 9.1g | Saturated Fat: 3.8g | Fiber: 2.4g | Sugar: 1.7g
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