Perfect weekend baking for what looks like a rainy weekend - at least where we currently are in Northern NSW 🌧️ 🥶

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
🌰 1/2 cup cacao powder
🌰 3/4 cup almond flour
🌰 1/2 tsp baking soda
🌰 1/4 tsp sea salt
🌰 1 1/2 tsp ground cinnamon
🌰 1/2 tsp ground ginger
🌰 1/2 tsp ground nutmeg

𝘞𝘦𝘵 𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴
🌰 6 tbsp aquafaba
🌰 1/4 Cup Soma Cacao (Karkar Island or Daintree recommended)
🌰 2-3 Tablespoons coconut oil
🌰 1/2 cup cooked butternut pumpkin, mashed/pureed
🌰 1/2 cup smooth tahini
🌰 1/4 cup pure maple syrup
🌰 1/2 cup coconut sugar
🌰 1 teaspoon vanilla extract

𝘛𝘰𝘱𝘱𝘪𝘯𝘨𝘴
🌰 2-3 tablespoons roasted hazelnuts (or almonds), chopped (optional)
🌰 Coarse sea salt or flaky sea salt

C𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘎𝘢𝘯𝘢𝘤𝘩𝘦
🌰 1/4 Cup Soma Cacao
🌰 2 tablespoons coconut oil
🌰 1-2 tablespoons maple syrup
🌰 1/3 cup coconut cream (from a can of full-fat coconut milk or from a can of coconut cream)
🌰 A pinch of sea salt

𝗠𝗲𝘁𝗵𝗼𝗱
1. Preheat oven to 175°C. Line a 8×8-inch pan with parchment paper.
2. In a medium bowl, combine dry ingredients.
3. Blend aquafaba using a electric mixer until it gets foamy.
4. In a large bowl, beat together honeynut squash puree, tahini, maple syrup, and coconut sugar until combined. Mix in the aquafaba and vanilla.
5. Melt the Soma Cacao with the coconut oil using the double boiler method, or slowly in the microwave.
6. Add the dry ingredients to all the wet ingredients, and stir to combine with a wooden spoon until smooth and just combined.
7. Add the batter to the prepared baking pan and spread out, smoothing with a spatula. Bake for about 30 minutes, or until a knife inserted in the middle comes out mostly clean. Cool brownies on a wire rack for 20 minutes before adding the ganache.

𝗠𝗮𝗸𝗲 𝘁𝗵𝗲 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗚𝗮𝗻𝗮𝗰𝗵𝗲:
1. Melt the cacao and coconut oil together using the double boiler method.
2. Remove from heat and stir in coconut cream and pinch of sea salt.
3. Spread the ganache over the brownies and add toppings

inspo & 📷 by rainbowplantlife 🙏🙏🙏