With so many requests for plant-based meal options, we wanted to share a unique recipe designed by Escoffier Chef Instructor, Anne Lanute. In addition to being head of online programs for Professional Pastry Arts, Food and Beverage Operations, and General Education at Auguste Escoffier School of Culinary Arts, she loves to experiment with ingredients and design her own desserts in her spare time. We thought that today, #NationalBrownieDay, was a very fitting time to share her recipe and video tutorial for plant based brownies. Enjoy!
Plant-Based Chocolate Avocado Brownies + Matcha Recipe
- 150g Almonds (raw)
- 150g Cashews (raw)
- 350g Medjool dates (pitted)
- 50g Cacao nibs 50g Cocoa powder (raw)
- 1g Sea salt
- 12g Matcha
- 2 each Loose green tea powder (2 tea bags)
Place the dates in a small pot and add just enough water to cover. Bring to a boil for one minute to soften, then strain. Using an immersion blender or food processor, process the dates until smooth. Separately, in a food processor, grind the almonds and cashews until fine. In a bowl, whisk in salt and cocoa powder, tea and matcha, then stir in the nuts. Fold in the date mixture and cacao nibs.
Line the bottom of an 8×8” pan with parchment and lightly spray, then spread the mixture evenly into the pan. Chill in the freezer while preparing the frosting.
Avocado Matcha Frosting
- Ingredients4 large Avocado (pitted and peeled)
- 100g Cocoa powder (raw)
- 200g Agave nectar
- 28g Coconut oil (melted)
- As needed Matcha powder (for dusting)
Combine all the ingredients in a food processor and spread evenly over the base. Allow to set in the freezer for 2 hours. Slice and dust with matcha before serving.