Monday, 3 November 2014

Giant Double Choc Dish Cookie with Avocado Cacao Mousse As "Chocolate Chips"

HELLO!!!! Eloise from @eatlikeeloise here. This is my addition for the #bbjunkfood theme! 
My favourite ever dessert recipe! I posted this recipe weeks and weeks ago on my own blog but thought it definitely fit the theme!
 Its based on beans, is vegan, gluten free, dairy free, you know the drill.. You have to make this, you just have to. You'd be loony not to!

Makes 4-6 slices
1 can chickpeas drained and rinsed
1/3 cup pumpkin purée
1/4 cup buckwheat flour or substitute with more protein powder
2 1/2 heaped tbsp clean plant based vanilla protein powder (if you want to use chocolate protein powder, add 1 tsp of vanilla powder)
2 heaped tbsp cacao powder (feel free to add an extra half a tbsp for a super chocolatey cookie, I recommend!)
1 heaped tbsp carob powder
1/2 tsp ground cinnamon
3 heaped tbsp natvia (stevia plant. Have not tried with liquid natural sweetener, but if you try it you may have to add less milk or more protein powder)
1/3 cup plant based milk (I used soy milk because of its creamy texture and taste)
1 small ripe avocado
2 tbsp cacao powder
2 tbsp natvia (stevia plant) (add more or less for a bitter or sweeter taste)
1 1/2 tbsp vanilla or chocolate clean protein powder
Splash of milk
Cacao nibs to serve
Cookie; Preheat oven to 180 degrees Celsius fan forced. Add everything to the food processor and process until well combined and smooth. The batter should be thick and sticky but not dry. Spoon into a small quiche/tart/flan dish (about the size of your spread hand), flatten with the back of a spoon and bake for about 20-25 minutes or until firm and crispy on top. By about 15-20 minutes the top of the batter should start to crack (like a cookie) and once taken out of the oven the cracks will deepen (don't freak out, that's meant to happen, gives it the cookie like effect). Let cool completely.
Mousse; Combine ingredients in a clean food processor and whiz for about 1 minute until smooth. Only add enough milk to make it blend but still thick. Taste and add more of milk, sweetener or cacao if needed to your liking. Scoop teaspoons and dollop on the cookie to look like chocolate chips. Sprinkle mousse with cacao nibs.

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