Yields 15 portions
Enjoy with the Creation Fine Cape Vintage
Chocolate Brownie
1 can black beans (drained and rinsed)
1/4 cup maple syrup
1/3 cup coconut oil
1 tsp vanilla
1/2 tsp coconut aroma
1/2 tsp salt
1/4 coconut sugar
2 eggs
1/2 cup cocoa powder
1 tsp baking powder
3 fresh figs, washed and chopped
3/4 cup Callebaut 70% dark chocolate callets (chips)
1/2 cup pumpkin seeds, toasted
Preheat the oven to 180° C. In a food blender, blend the black beans with all the wet ingredients (except the eggs and the figs). When the mixture is smooth, add the eggs and blend until combined. Sift together cocoa powder
and baking powder. Then add the wet mixture to the dry mixture and mix until combined. Add pumpkin seeds, chocolate callets and chopped figs and mix. Pour in a prepared tray and bake for 20 minutes. Cool down, cut into blocks and store in an airtight container.
Pickled Figs
Cut each fig into 6 segments. Place the figs in a container with the wine. LEAVE FOR HOW LONG? This gets plated on top of the brownie.
Chocolate Sauce
1 cup Creation Fine Cape Vintage
3/4 cup cocoa powder
1/4 cup maple syrup
2/3 cup coconut sugar
1 can coconut cream
1/4 cup chocolate chips
2 star anise – whole
3 cloves – whole
Combine everything except the coconut cream in a medium saucepan, bring to a gentle boil and stir frequently. Add coconut cream and turn down to simmer
until sauce thickens to a runny syrup consistency. It gets thicker when cooled down to room temperature.
Gelato
400 ml coconut milk
400 ml coconut cream
5 ml rose geranium aroma
2.5 g ground pink peppercorn
1/4 cup xylitol
Mix everything together in a pot. Bring to a boil and turn down the heat. Let it cool down and put in the freezer. Churn 1 hour prior to use.
Plating
Brownie in the centre of the bowl, chocolate sauce drizzled over the brownie. Pickled figs on top. Gelato on the side, with a rose geranium flower petal and ground pink peppercorn on top.
