Tag: brownie

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Foodie Friday: Choc berry brownie tart

Foodie Friday

This recipe was developed by Anthea @rainbownourishments for Naked Foods.

BERRY AND CHOCOLATE BROWNIE TART

Prep time: 20 minutes | Chilling time: 4 hours | Serves: 6-8

Gluten Free, Dairy Free and Vegan

Ingredients 

Brownie Chocolate Base

  • 2 cups pecans
  • ¼ cup nut butter (I used peanut butter)
  • 12 Medjool dates, pitted
  • Pinch of salt
  • ½ cup cacao powder

Raspberry Chia Jam

  • ⅔ cups frozen raspberries, defrosted
  • 2 tbsp chia seeds
  • Dash of maple syrup

Chocolate Mousse Filling

  • 2 cups silken tofu
  • 1 cup chopped dairy-free chocolate
  • ½ cup canned coconut cream (see notes)
  • ½ cup maple syrup
  • ½ – ¾ cup cacao powder (depending on how strong you want it to taste)
  • Dash of vanilla bean powder

Decoration

  • 2 cups of berries
  • Handful of chopped pistachios
  • Whatever else you like!

Method

  1. For the tart case, add the pecans to a food processor and process until it forms coarse crumbs.
  2. Add the remaining base ingredients and process until it comes together and can be pinched. Press mixture into a lined tart tin.
  3. For the raspberry chia jam, add all ingredients to a small bowl and mash with the back of a fork until raspberries have broken down. Mix until combined then set aside.
  4. For the filling, gently melt the chocolate in a small saucepan or a double boiler.
  5. Add all filling ingredients to a food processor and process until as smooth as possible.
  6. Spread the chia jam along the bottom and sides of the tart case.
  7. Pour the chocolate mousse over jam and smooth the top.
  8. Decorate tart with berries and whatever else you might like.
  9. Set aside the tart in the fridge for 4 hours or until set.

We used a 20cm wide × 4cm high tart tin with removable base to make this one. If you don’t have one that deep, use a slightly bigger tart tin with a removable base.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Categories
Recipes

Foodie Friday: Raspberry chocolate milk stout brownies

In celebration of their new limited edition Raspberry Choc Milk Stout, Tinnies Beer are sharing this fun recipe by MasterChef’s Michael Weldon today.

“Dark chocolate and stout are a match made in heaven,” he says. “The roasted notes in the stout pair beautifully with the bitter and rich flavour of the dark chocolate. Adding raspberry to the brownie helps lift the raspberry flavour in the stout and add a refreshing brightness to the end dish.”

Serves 6-8 | Prep time 10mins | Cook time 35-40mins

Ingredients

  • 180g dark chocolate
  • 3 eggs
  • 180g unsalted butter
  • 70g cocoa powder
  • 200g caster sugar
  • 180mls Tinnies Raspberry Chocolate Milk Stout (or any other milk stout)
  • 150g plain flour
  • 100g frozen raspberries

Method

  1. Pre heat an oven to 180 degrees celsius.
  2. Pour stout into a measuring jug, you want to measure out the stout without the head.
  3. In a pot melt the chocolate and the butter, then remove from the heat and add the sugar, whisk the sugar into the chocolate until combined smoothly.
  4. Allow to cool to room temperature. Once cooled add the eggs to this mixture again whisking till smooth.
  5. Finally add the beer to this mixture and mix well.
  6. Combine the dry ingredients into the wet ingredients and fold together make sure the mixture is smooth.
  7. Pour into a lined baking tray and add the frozen raspberries dotted throughout the brownie mix.
  8. Bake at 180*c for 30-35 minutes. You want to outside to be slightly crispy but the centre to still be gooey.
  9. Cool the cooked brownie then enjoy!

Tinnies craft beer is available at First Choice and Vintage Cellars stores country wide.

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