Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

baking, desserts | April 3, 2017 | By

Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

These Dairy, Egg and Gluten Free Chocolate Strawberry Brownies were made using the super yummy chocolate mix from Hunter Gatherer Gourmet, but I have included a recipe for my own chocolate brownies (recipe here) if you aren’t able to source this or can’t tolerate nuts.  It is layered up with a soft strawberry flavoured ‘cream’.  It does set firm in the fridge if you want a more structured look, but I love the soft, gloopy, chocolate-strawberry mish-mash.

Dairy, Egg and Gluten Free Chocolate Strawberry Brownies

Dairy, Egg and Gluten Free Chocolate Strawberry Brownies
Serves 12
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
95 calories
14 g
0 g
3 g
4 g
1 g
40 g
14 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
40g
Servings
12
Amount Per Serving
Calories 95
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 14mg
1%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
4%
Sugars 12g
Protein 4g
Vitamin A
1%
Vitamin C
1%
Calcium
17%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cake
  1. 1 packet of Hunter Gatherer Gourmet chocolate baking mix or alternative (see link above)
Filling
  1. 1/2 tin chickpeas in brine (you only need half of this and the sugar, but I find it easier to whip a whole tin then make meringues with the remaining half)
  2. 130g sugar
  3. 1 300g packet firm tofu
  4. 1 tin coconut cream, refrigerated overnight
  5. 1/2 cup coconut yoghurt
  6. 3 T freeze dried strawberry powder (I used Fresh As brand) or 1/2 cup strawberry puree
Cake
  1. Make Brownie as per packet instructions or alternative recipe. I baked mine in a square tin then sliced in half horizontally once it was completely cool.
  2. Filling
  3. 1. Strain the tofu over a bowl and leave to dry for 2 hours if possible (this helps make a creamy texture but its not essential)
  4. 2. Take the fat off the tin of coconut cream and whip until thick. Set aside.
  5. 3. Place the chickpea brine in a mixing bowl and start whisking at high speed. Simultaneously, place the sugar in a pot with 4 T water and bring to the boil rapidly. Boil for 2 minutes then set aside for another 2 minutes.
  6. 4. Once the chickpea brine is thick and white, start pouring the hot sugar syrup down the inside of the bowl gradually. Keep whisking at high speed until it is very white, thick and shiny. It should be cool enough to touch the sides of the bowl comfortably.
  7. 5. Place the tofu in the food processor and blend at high speed for 2 minutes. Scrape down the sides of the bowl then blend for another 2 minutes.
  8. 6. Place the tofu, yoghurt, strawberry powder, and the whipped brine mix in a large bowl. Whisk together until just combined.
To serve
  1. Place half the cream mix over the brownie bottom, top with the top brownie layer and place the remaining cream on the top. Decorate with fresh fruit or freeze dried strawberries.
beta
calories
95
fat
3g
protein
4g
carbs
14g
more
Fun With Allergy Kids http://allergykids.co.nz/
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