Vegan and gluten-free chocolate brownies

Ingredients for 1 servings:

• 1 avocado(s), peeled, pitted
• 1 cup cashew nuts, soaked
• ½ cup(s) plant-based drink
• 2 tbsp potato starch
• 3 tsp rice syrup
• 5 tbsp cocoa powder
• 100 g tahini
• 100 g dark chocolate coating

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

First: Use a 200-250 ml cup as the measure. Soak cashews in water overnight and chop the chocolate coating into pieces. Blend all ingredients except the chocolate coating until smooth, then mix in the chocolate coating pieces. Spread the batter on a baking sheet/rack lined with baking paper (approx. 1.5 cm high). Bake in a preheated oven at 180°C for approx. 25 to 35 minutes. Then let the mixture cool thoroughly before cutting. Tip: If you like it a little sweeter, add a banana or more syrup. Alternatives to cashews include a sweet potato weighing approx. 150 g (without starch) or walnuts. Alternatives to tahini include all kinds of nut spreads (peanut, almond, cashew, etc.). Alternatives to oat milk include all kinds of plant-based drinks or coconut milk. Alternatives to rice syrup include other types of syrup, sugar, xylitol, or stevia…