whole*istic

Trying to live a holistic life in an unholistic world

Birthday brownie with a tangy, coconut, cheesecake buttercream

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Ambitious heading, right. But well, look at them.

So, it’s someone special’s birthday tomorrow and I made the obligatory Korean seaweed soup, (miyeok guk 미역국) which is traditionally eaten throughout pregnancy and after giving birth; first as a ritual to give thanks to the goddesses for delivery of the baby and in the hopes the baby would have a long life. The tradition is maintained on birthdays because of its association with birth and longevity.

Of course, in ridiculous sleeping patterns as per usual, and after finishing chatting with some friends and reading a book at 2am, I had an epiphany, a birthday cake was needed! However, this person is not too fond of sweet, western desserts, which is perfect, as I’m also trying to slowly ween my friends and family onto more healthy, wholesome food and sweets, one cake at a time!

After mentally scanning the contents of my cupboard and fridge. I did what any normal person would do on a Sunday at 2am, I decided to freestyle a gluten, flour, egg, dairy and (nearly) sugar-free birthday cake.

Happy birthday??? You non-vegan, celiac person….I know you don’t even like western style cakes, but please be my guinea-pig sampler and try this whole*istic brownie anyway….

Yep. Totes normal.

Anyway it’s good. Really good. It cracked and went crisp, and had a crust on the outside and fudgey on the inside. It’s not dry and cakey. It’s rich and it’s filling.

But, I’m not gonna lie.

At first bite, it was “What. the. shiz. is. this. shiz……it tastes…..shizzy”

But then it tasted amazing.

Outta this world amazing.

The chocolate kicked in. The texture was soft and…what’s another word for moist, I can’t stand that word, but for lack of a better word….ooey-gooey and….succulent?

It doesn’t have that sickly, sugary sweetness, nor the taste of butter, which I imagine most people will miss. (Butter ya’ waistline or your artery’s won’t) But I guess I am one of those strange freaks who actually prefers the taste of something more clean and healthy and feels happier knowing that what I am eating is actually good for me.

It’s still addictive (help! I  just woke up and had some for breakfast. FML.  Meeting up with a friend soon and taking it all for her!), decadent and delicious, it just may take a bite or two for your tastebuds and synapses to synchronise and realise that yes this a brownie, but not the brownie you’re used to.

I didnt add any refined sugar, but I only had Ghiradelli semi sweet choc chips which have sugar in them. Also, I would add 1/2 tsp cayenne pepper to these myself, but pretty sure that that would be the straw that broke the camel’s back for this person.

So without further ado:

Fudgey Brownies with coconut butter cream

Ingredients – Brownies

1 1/2 cups black beans (yup beans!)
1/3 cup maple syrup / honey
1/3 cup coconut oil
1/3 cup pureed dates
1/2 cup chocolate – melted
2 tbsp almond /walnut / coconut butter

1/3 cup oats – processed into oat flour
3 tbsp raw cacao powder
1/2 tsp baking powder
1/4 tsp salt

3/4 cup walnuts (or whatever you want to mix in; coconut, goji berries, cherries etc)

Method:

1. Ahhhhh…..put everything except walnuts in a food processor. In whatever order, because you just want to blend the absolute crazy outta it until it’s as smooth as a baby’s bum.

2. Scoop out. Should be quite thick and a pain in the ass to spread out.

3. Place in 175°C oven for 15-18 minutes.
(I did mine for 18 mins, but it’s a little toaster oven (built in ovens are a rarity on K-Town) and it has this glitch where when I close the door the dial likes to switch itself up about 40°C, so depending on whether I remember this, cooking times are varied, as are burnt patches. This time I remembered – so crisis averted!)

4. Let it chill out for 10 minutes to firm up before trying!

Ingredients – Coconut butter cream

1/2 cup coconut

1 cup cashews

1 lemon – juiced

1/4 cup coconut cream

2 tbsp maple syrup

2 tbsp almond/soy milk

1 vanilla bean – centre scooped out

Method:

1. Pulse coconut in food processor until it is a wet, grainy, sand like consistency.

2. Add cashews and pulse until it is same wet, grainy, sand like consistency.

3. Add in lemon, coconut cream, maple syrup and vanilla bean. Pulse. Mixture should blend together, then start to separate and go a bit oily.

4. Add in milk to emulsify. Blend on high until it slightly thickens and smoothens out. A Vita-mix will get it smooth smooth, in my mini food processor there were still fine coconutty micro-particles which provides a nice contrast to the smooth fudgey brownie.

5. Spread out thick on to cool brownie.

6. Top with walnuts or whatever you desire.

7. Slice and dice and wish someone a very happy birthday!
Or eat it. All of it. But just remember all the beans in there, and beans, beans are good for your heart, but beans, beans make you…….

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Written by ayearinpatissiere

October 1, 2012 at 05:18

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