PRUNE AND DARK CHOCOLATE BROWNIE

INGREDIENTS

Prune 5 packs  (250 gr / 8.82 oz)

Dark Chocolate (Melted) - ¼ cup (50 gr / 1.76 oz)

Olive Oil - ¼ cup (60 ml / 2.03 fl oz)

Maple Syrup - 1/3 cup (80 gr / 2.82 oz)

Vanilla - 1 tsp (4 gr / 0.14 oz)

Almond Meal - 2/3 cup (80 gr / 2.82 oz)

Baking Soda - ½ tsp (3 gr / 0.11 oz)

Flax Meal - 2 tbsp (15 gr / 0.53 oz)

Water - 4 tbsp (60 gr / 2.12 oz)

Cocoa - ¼ cup (25 gr / 0.88 oz)

For The Ganache

Dark Chocolate Chips - 1/3 cup (80 gr / 2.82 oz) 

Coconut Butter - 2 tbsp (30 gr / 1.06 oz)

• Preheat your oven to 180C.
• Prepare a baking tin lined with paper.
• Prepare flax egg by mixing flax meal and water together and let it sit for 15 minutes.
• Chop 170 gr of the prunes in to small pieces.
• In a bowl, mix together the prunes, melted chocolate and olive oil and mix.
• Add vanilla and mix.
• Add the flax egg, cocoa, almond meal and baking soda to the mixture and mix.
• Add the remaining prunes and mix.
• Transfer the mixture to the lined baking tin and bake in your preheated oven for 20 minutes until the top is set and the brownie is soft to touch.
• Cool the brownie down to room temperature.
• To prepare your ganache melt the coconut butter and pour it on top of the chocolate chips and stir till all the chips are melted.
• Spread the ganache on top of your brownie and place it in the refridgerator for 30 minutes before cutting and serving.