coffee custard & chocolate brownie slices

Coffee is one of my favourite flavours, but it is quite difficult to taste it in cakes. So the only way to really get the taste out is either in butter and/or fat like cream. I tried this recipe with coconut milk, to keep it vegan and it came out pretty well. I would have liked the coffee to be a bit creamier, so I have already reduced the amount of agar agar I used in the recipe to account for that.

PREPARATION & COOKING TIME: 30mins + 2-3 hours to set in fridge

INGREDIENTS for 16 slices:

for the chocolate brownie base:

100gr self raise flour

75gr coconut oil

125gr prunes

60gr ground almonds

2 tablespoons flaxseeds

130ml rice milk

40gr cocoa powder

for the coffee custard:

1 tin of coconut milk

1 tablespoon cornflour

50gr xylitol

10gr stevia

2 heaped teaspoons instant coffee

• preheat oven at 350F/ 175C
• mix the flour, xylitol, ground almonds, cocoa powder and flaxseeds in a bowl
• put the prunes, coconut oil and rice milk in a robot and blend or you can use a mini piper to puree the prunes
• combine the wet with the dry ingredients
• oil a 20cm square tine and pour the chocolate brownie on top
• with wet hands level the mixture and bake in oven for 12 mins, then take out to cool
• for the coffee custard, place all ingredients in a small pot and whisking constantly, bring it to a boil while whisking.
• once it gets to a custard consistency set aside to cool
• as it starts to set, pour over the chocolate base and place in the fridge for 2-3 hours to set
• once set, cut into 16 pieces and serve

NUTRITIONAL VALUE PER PORTION
energy kcal	201.8
fat	11.9
of which saturated	8.5
carbohydrates	11.9
of which sugars	3.6
fibre	2.2
protein	2.5
salt	0.1