Guilt-free Molten Lava Brownies (egg-free, sugar-free, flourless, dairy free)

Over winter break I’ve been fortunate to get to visit with a few high school friends, catch-up and reminisce of the days of yore. This time around it was with my dearest friend also named Jenna. She has a photography blog (that you all should totally follow at  http://tentwentyonepieces.com ) and she had the wonderful idea that we combine our talents and thus she photographed while I cooked. So from the minds of the Jennas, I present to clean molten brownies!

 

 

 

These were so moist, chocolatey and sweet it was hard to stop at just one (and really no one did) hence they were gone in the blink of a eye. But it was a truly magical creation, and the almonds on top made for texture inferior to none. So bake and be merry while still keeping all the resolutions you made:)

Ingredients

·         1 small/medium ripe plantain (150g or 5 1/4oz after being peeled)

·         1 cup raw cacao powder or cocoa (2 1/2oz)

·         1/2 teaspoon baking soda

·         1/2 teaspoon baking powder

·         1 tablespoon vanilla extract

·         ½ tsp allspice

·         Dash of salt

·         1/3 cup mashed bananas

·         ¼ cup date syrup

·         1/4 cup coconut oil (or a combo of butter and olive oil) liquid

·         2 tablespoons peanut butter (or any nut butter)

·         1/3 cup slivered almonds for topping

Instructions

1.      Preheat oven to 350 degrees.

2.      Lightly grease with coconut oil a 8x8 baking pan. (you could bake in a cupcake ban as individual brownies)

3.      Peel plantain.

4.      Place into a food processor with banana (or blender) and blend until smooth. Or mash with a fork.

5.      In a large bowl, place raw cacao powder, baking soda, baking powder, vanilla, salt,  allspice and date syrup. Stir.

6.      Add in plantain/banana puree.

7.      Next add in peanut butter (could use a nut butter) and coconut oil.

8.      Stir until all combined.

9.      Batter should be smooth and might have a slight oily look to it.

10.  Pour batter into pan and bake from about 30 minutes. If using a cupcake pan the baking time maybe shorter. Bake until desired consistency. I did mine for 30min and they were molten and so good with a little milk, if you bake for longer you may want to cover with aluminum foil.

11.  Let cool.

12.  Slice and enjoy.

13.  Store in refrigerator for a few days or freezer for longer shelf life.