Ingredients
Brownies
- 225 grams Dates (pitted)
- 40 grams good quality cocoa powder, 75-100%
- 60 grams rice oil
- 170 grams agave nectar
- 400 gram can of chickpeas
- 4 eggs, free-range
- 1/2 teaspoon baking powder, pre-made in TM
- 1 teaspoon cinnamon ground
Caramel Sauce
- 1/3 pod vanilla bean
- 80 grams cream
- 65 grams brown sugar
- 45 grams Butter, chopped
Decoration
- 1 jar pure cream
- few sprigs sage or mint
- 12 Fresh strawberries, unhulled
- 3 glace fruit of choice, chopped
- 225 grams Dates (pitted)
- 40 grams good quality cocoa powder, 75-100%
- 60 grams rice oil
- 170 grams agave nectar
- 400 gram can of chickpeas
- 4 eggs, free-range
- 1/2 teaspoon baking powder, pre-made in TM
- 1 teaspoon cinnamon ground
- 1/3 pod vanilla bean
- 80 grams cream
- 65 grams brown sugar
- 45 grams Butter, chopped
- 1 jar pure cream
- few sprigs sage or mint
- 12 Fresh strawberries, unhulled
- 3 glace fruit of choice, chopped
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat fan-forced oven to 160°-180°C
Measure dates into the TM bowl, and pour over enough boiling water to cover the blades.
Let sit for 10 minutes.
Pour off ¼ cup (60g) of the liquid
Process the rest on Speed 8 for 10 seconds.
Add cocoa, rice oil and nectar.
Mix on Speed 4 for 10 seconds. Set Aside.
Blend the chickpeas (pre-drained and rinsed in water using the steaming basket) in the TM bowl, Speed 3 for 20 seconds or until they resemble a smooth paste.
Add eggs, baking powder and cinnamon and mix on Speed 4 for 20 seconds.
Return the date mixture and mix on Speed 3 for 10 seconds.
Pour into a 23cm square silicone baking mold.
Bake between 30-45 minutes depending on the oven.
Brownie is cooked if it holds its form when the mold is pulled away at the sides.
Let sit to cool slightly (10 minutes) then turn out onto a flat surface. Cut into 12 large squares.
Arrange on individual serving plates to serve warm with sauce and decoration.
Mill vanilla pod on speed 10 for 35 seconds.
Add cream, sugar and butter.
Cook for 5 minutes 80°C on speed 4.
Pour over warm brownies.
1 Whip cream in a clean, dry TM bowl on Speed 4 until desired consistency (about 20 seconds)
Pipe onto brownie using a star shaped piping nozzle.
Decorate with sage or mint leaves and chopped glace fruit of choice
Cut strawberries and arrange to the side.
Brownies
Caramel Sauce
Decoration
Tip
Can use maple syrup or apricot nector as an alternative to agave nector (which is a bit like honey but less viscous)
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yummy thank you for sharing
Patsy McCafferty
I like the sound of these. Will try soon!
www.thermogourmand.com.au
Thank you! Enjoy
Looks amazing. Cannot wait to try it
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