The humble cauliflower is the surprise ingredient in these indulgent squidgy cauliflower brownies and with the right ingredients you won’t even tell it’s there at all! These brownies are low sugar, gluten free and vegan but retain all the gooeyness of the traditional chocolate treat!
500g cauliflower florets
250g pitted dates
2 tbsp chia seeds
90g cocoa powder
45g almond butter
1 tsp vanilla extract
1.5 tsp baking powder
40g dark chocolate (melted)
Boil the cauliflower in a pan and simmer for 15 minutes. Drain the excess water and leave to cool.
Meanwhile, soak the pitted dates in water for 10 minutes.
In a separate bowl, combine the chia seeds with water and leave to thicken into a dense mix for 10 minutes in the fridge.
In a blender, blitz the cauliflower and dates to make a puree.
Combine the puree and chia mix with the cocoa powder, almond butter, vanilla extract and baking powder. Mix well and then add in the melted dark chocolate.
Transfer the chocolate mixture into a 20cm square baking tin lined with parchment paper. Level the mixture with the back of a spoon.
Bake for 35 minutes at 200c or 180c for fan ovens.
To check if the brownies are ready, insert a knife into the centre. It should come out almost clean. Leave to cool completely before slicing into 16 squares.
Tag @beckettsfarm in your squidgy cauliflower brownies creation and find more recipes here.