Brownie Crust Cake
Some people turn lemons into lemonade.
I, on the other hand, turn burnt brownies into a raw cookiedough cake crust.
How? You may ask?? Well, I scraped what was salvageable of the brownies (the middle section), added some almond butter and #coconut oil- mashed it all together and lined the bottom of a mini springform cake pan.
The cookie dough layer of the cake was made from a mixture of blanched almond flour, coconut flour, maple syrup, coconut oil, almond butter, a hint of Himalayan salt. Unfortunately, I can’t provide you with the exact measurements because at the time, I was just trying to salvage the brownies (they were too good to throw out!).
However, it’s not that complicated. Just add the ingredients little by little- adjusting for consistency and flavor- until it looks and tastes like cookie dough. Then mix in vegan (refined sugar free) chocolate chips. (I make my own....recipe for another day 🍫)
Pour and pat down the cookie dough in the pan over the chocolate layer and place in the fridge for at least 2 hours)
I then decorated with blueberries and dried malva flowers.
For the brownies/cake crust (recipe adapted from @thevegan8 sunflower seed brownies!!) you will need:
1 cup sunflower seeds
1/3 cup #cacao powder
1 tsp baking powder
1/3 cup maple syrup
1/4 tsp Himalayan salt
1/4 cup and 2 tbsp filtered water
Seeds scraped from 1 Vanilla bean
2 tbsp gf oat flour
1 tbsp brown rice flour
2 tbsp @sanosphere chocolate protein powder
1/3 cup vegan refined sugar free chocolate chips
Heat oven to 180C/350F and grease a 9x5 loaf pan with coconut oil.
Blitz the sunflower seeds in a high speed blender (i used my Vitamix) until they become a flour. Add the rest of the dry ingredients and blend. Add the liquid ingredients and blend for 2-3 minutes until completely smooth. Mix in the #chocolate chips. Bake for 35 minutes. (I forgot to set my timer😑) these are generally the BEST vegan brownies in the world. You can find the original recipe on Brandis site.