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Hi.

I am a travelling Vegan Chef and Yoga Teacher. I live mostly between Bali and Norway. My Food Philosophy is expanding along with my inner growth. I am seeing an important connection between both the physical and emotional bodies to be healthy through nutrition. Emotional nourishment through food plays such an important role in ones wellbeing.

Dark Chocolate Brownie with Avocado mousse

Dark Chocolate Brownie with Avocado mousse

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It is not a coincidence that you see a lot of chocolate recipes on this blog, I love it! This cake has all I wish for in one bite: sweet and chocolaty, moist and soft, creamy and crunchy, dark and dense, without being too heavy. I guarantee that any sweet or chocolate craving will be satisfied from a piece of this!

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The sweetness of banana gives a nice flavour to the cake, while the cashew nuts add a chewy texture and balances the sweet. Layered with creamy chocolate-avocado mousse and you have a wonderful cake that is really easy to make.

The consistency of the "gooey batter" is important to get right, if you leave it heating too long, the cake will become too sticky.

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You can be as creative as you feel like when decorating the cake. I chose to put layers of avocado mousse as I felt it would compliment the dense chocolate flavor. I think coconut cream can go very well too, decorated with strawberries and sprinkled with icing sugar would be perfect for a birthday party.

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Ingredients

Cake
3 cups + 1 cup gluten-free flour
240 ml water
1 cup palm sugar
1 cup coconut oil
1 cup cacao powder
1 banana
1 teaspoon baking powder
a pinch of salt
a pinch of vanilla seeds
1 cup roasted cashew nuts

Start by making the gooey batter: place water and one cup of flour into a pan on medium heat. Whisk constantly, being very careful that it's not too hot, so that it burns or becomes too thick. Once it starts to heat and you can feel it thickens slightly, turn the heat down and keep whisking until it gets a thicker consistency. It's suppose to be thick enough to see the pattern of the whisk while whisking. 
Set aside to cool down.

Prepare all dry ingredients in a bowl and add coconut oil and the thick batter. Gently mix together and add the roasted cashew nuts.

Bake at 180 degrees Celsius for about 30 minutes until its nicely baked and starts to let go of the cake tin. I usually bake it in a small round cake tin.

Avocado mousse
2 avocados
8 dates soaked and de-seeded
2-3 tablespoons cacao-powder, depending on how dark you would like the mousse
a pinch of salt
a pinch of vanilla seeds

Blend all ingredients together until its fluffy and creamy. 
When the cake has cooled down, pour on top of the cake. Place it into the fridge for a while, to let the mousse thicken.

 

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