30 Nov Wholefood Fudge Brownies with Salted Tahini Caramel Crunch

If I could pick my favourite recipe to make for events and gatherings, it would 10/10 be this one! This brownie never fails to impress, and always has tasters asking how such a delight could be vegan, gluten free and refined sugar free!

Even better, these slabs of indulgence are enhanced with Salted Tahini Caramel Meal Topper, which adds a delicious crunch, unique flavours and extra nutrition. Plus, the dehydrated apple pieces plump up and go oh-so-chewy!

If you’re short on Salted Tahini Caramel Meal Topper, try the Caramelised Maple, Chilli & Lime Meal Topper instead. This will add a completely different taste, however the chilli and maple will work perfectly with this rich chocolate brownie!

Wholefood Fudge Brownies with Salted Tahini Caramel Crunch

Makes 16

INGREDIENTS

• 1 1/3 + 1/4 cup almond meal
• 1/2 cup coconut flour
• 1/4 cup cornflour
• 2 tsp ground flaxseed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup + 4 tsp cocoa powder
• 1/4 tsp salt
• 1/2 cup + 2 tbsp coconut sugar
• 1/4 cup + 3 tbsp coconut oil, melted
• 1 tsp vanilla
• 1/2 tbsp lemon juice
• 1/4 cup soy milk
• 1/2 cup mashed cooked kumara (sweet potato)
• 2/3 cup maple syrup
• 1/4 cup peanut butter
• 1/4 cup Top That! Salted Tahini Caramel Meal Topper, to sprinkle over top

METHOD

1. Preheat the oven to 180°C. Line a brownie pan with baking paper.
2. Combine all dry ingredients in a large bowl. Add melted coconut oil, and stir until the dry mix is fully coated.
3. Blend remaining ingredients in a blender until smooth.
4. Stir the wet mixture through the dry ingredients, mixing to fully combine.
5. Pour batter into the prepared pan. Sprinkle over Top That! Salted Tahini Caramel Meal Topper, press into the mix and bake for 45 minutes, or until cooked through. The brownie will still be fudgey in the centre, and will set further as it cools.
6. Allow to fully cool down before removing from the pan and slicing.

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