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Salted Chocolate Skillet Brownie & Mint Choc Chip Avocado Ice Cream

16 Ingredients

Description

Nobody at the dinner table will see this amazing, flavourful ace up your sleeve, so surprise everyone with a healthy and unbelievably delicious vegan dessert.

Directions

1. Blend ripe avocado, almond milk, maple syrup, coconut oil and peppermint extract together.

2. Top with chopped chocolate and spoon into a freezer proof dish, place in the freezer for 4 ¬ 5 hours or until completely frozen.

3. Preheat the oven to 180°C. Grease a cast iron skillet (roughly 18 – 20cm) with a little coconut oil and line with baking paper.

4. Place a heatproof bowl over a pan of simmering water; ensure water doesn’t touch the bowl. Break chocolate in the bowl and allow it to melt, then set aside to cool slightly.

5. Meanwhile, sieve flour and cocoa powder in a large bowl stir through sugar and a pinch of salt.

6. Mix the oil, vanilla essence, milk, melted chocolate and two-thirds of the chopped pecan nuts through the dry ingredients.

7. Pour the mixture into the prepared tin, spreading it out evenly.

8. Sprinkle over remaining pecans and the chopped skinny almonds, and bake for 20 – 25 minutes, or until cooked on the outside, but still gooey in the middle.
Serve warm skillet brownie with scoops of ice cream, some extra chopped nuts and a dusting of cocoa powder.
 

Ingredients

For the Salted Chocolate Skillet Brownie:

  • ⅓ cup (80 ml) Simple Truth Coconut Oil
  • 1 ½ slabs (150 g) 85% vegan dark chocolate
  • 170 g self-raising flour
  • ½ cup (125 ml) cocoa powder
  • 180 g Simple Truth Coconut Sugar
  • ½ tsp. (2.5 ml) salt
  • ½ tbsp. (7.5 ml) vanilla essence
  • 1 cup (250 ml) Simple Truth Almond Milk
  • 1 packet (100 g) Padkos Pecan Nuts; roughly chopped
  • 2 packets Simple Truth Skinny Almonds; roughly chopped


For the Mint Choc-Chip Avocado Ice Cream:

  • 4 ripe avocadoes; peel and remove seed
  • 1 cup (250 ml) Simple Truth Almond Milk
  • ½ cup (125 ml) maple syrup
  • 2 tbsp. (30 ml) coconut oil
  • ½ tbsp. (7.5 ml) peppermint extract
  • ½ Slab (50 g) 85% dark chocolate; finely chopped