It’s my last day in Cape Town but I’ve been sitting on this gem that is my decadent tripple nut vegan chocolate brownies for way too long and thought this was a suitable to share it with you all. Consider it a weekend treat, from me to you! But before I get into the nitty gritty of these brownies let’s talk a little bit about Cape Town and what a beauty this country is. Now I’ve only visited two cities here in South Africa but I’m completely smitten with the warm atmosphere, both in the weather and the general air of the place. Cape Town is truly stunning with mountains, the sea with harbour and beaches, the city life, all the vineyards and everything in between. I wrote on my instagram a couple of days ago that ‘if you get the chance to visit South Africa grab a hold of it with both hands and don’t let go’ and I stick by it.

Of course this country has a rather sinister recent history and there are many remnants to observe and contemplate on a visit which can be done in general society or a handful of museums here in Cape Town. With that said there are many things that should be celebrated on a visit; the diversity of people and languages represented, the sun, the beautiful nature as well as the the up and coming vegan scene are just a few I can come up with off the top of my head. And we have really tried to explore the latter as much as possible so prepare yourself for a guide to my favourite spots in Cape Town coming to the blog soon.

 

For now though; kick back, relax and check out the last of the videos Rob and I filmed in Mauritius. It’s lovely to see that gorgeous Mauritian light and the brownies are looking pretty good too I think. If you like the videos I’ve been sharing here I’d love it if you’d head over to Youtube to subscribe to the channel – then you’ll never miss a video again!

Now to those little bundles of joy that are my tripple nut brownies. I enjoy sweet things way more than I make them for myself and these were my go at making myself something decadently sweet and chocolatey during our time in Mauritius. Luckily I did a good job on them and can be here today to share with you. As you can tell from the name they are full of nuts so if you’re allergic I’m very sorry about this and do let me know if you would like me to make a nut-free dessert here on the blog! For the rest of us I must say that nuts are something I love to the core of my being and they are great at adding both crunch and creamy goodness and that’s what I’ve been letting them do here. As always the recipe is gluten free and here the nuts step in as well with ground almonds blended with my go to flour buckwheat.

Now to those little bundles of joy that are my tripple nut brownies. I enjoy sweet things way more than I make them for myself and these were my go at making myself something decadently sweet and chocolatey during our time in Mauritius. Luckily I did a good job on them and can be here today to share with you. As you can tell from the name they are full of nuts so if you’re allergic I’m very sorry about this and do let me know if you would like me to make a nut-free dessert here on the blog! For the rest of us I must say that nuts are something I love to the core of my being and they are great at adding both crunch and creamy goodness and that’s what I’ve been letting them do here. As always the recipe is gluten free and here the nuts step in as well with ground almonds blended with my go to flour: buckwheat.

Other than that I’m using my favourite sweetener here which is brown rice syrup but feel free to take out a tablespoon or two of the rice syrup in exchange for maple syrup. This will bring an even more decadently rich and warm sweetness to your brownies. But at the end of the day they are brownies and in any form they come they are usually welcomed with open arms. Which is what I hope you will do with this recipe. With that I’m going to leave you from Cape Town and next time you’ll hear from me I’ll be writing from Dubai for a little while as Rob and I decide where our feet should take us next.

Enjoy! x

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TRIPLE NUT BROWNIES


PORTIONS: 9 brownies in a 20×20 cm mold  /  TIME: 45 min

4 tbsp milled chia seed + 10 tbsp water
1 cup almonds, ground (heaped 1,5 cup almond meal)
1 cup buckwheat flour
1/2 cup cacao or unsweetened cocoa
2 tsp vanilla powder
1 tsp baking powder
Pinch of salt
1 cup brown rice syrup
3 tbsp maple syrup
1/2 cup coconut oil
1/2 cup cashew butter
1/3 cup pecan nuts, optional

Preheat oven to 165 degrees celsius.

Mill chia seeds in a blender and mix four tablespoons with water and set aside (side note: 4 tbsp whole chia seeds will make more chia meal when ground).

Oil a 20×20 cm (8×8 inch) oven dish and use one or two tablespoons of almond meal to cover all the surfaces on top of the oil. This will prevent your brownies from sticking in the pan.

Mix all dry ingredients except for the pecan nuts in a bowl. Then mix all wet ingredients in a separate bowl before mixing the wet mixture into the dry one.

Add the chia seed mixture which should not be a gel like consistency.

Transfer the mixture into your prepared dish.

Break the pecan nuts up slightly and spread over the top of the brownie batter in the pan.

Bake for 30-40 min in the middle of the oven. Check if it’s ready by sticking a knife into the middle, if it comes out clean your brownies are done.

Let cool completely before cutting into nine squares, take care not to break the brownies as you cut into the cake.

Keep in the fridge for long lasting treats. Tastes great heated up or cold from the fridge. Freezes well too.


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