6 Tbls butter (subst: Nuttlex, Coconut oil or other Vegan shortening)
60gm 70% cocoa chocolate
1 c rapadura sugar (dried whole juice from sugar cane available from health food stores)
2 eggs (subst: egg replacer)
1 teaspoon vanilla extract
1/2 cup flour, sifted
1/2 tsp apple cider vinegar
1/4 tsp bi-carb soda
1/4 cup mint pesto (recipe below)
- Preheat oven to 180°C or 160°C fan forced. Lightly grease the bottom only of a small loaf pan or baking dish.
- Gently melt the butter/vegan shortening and chocolate together until smooth. Stir in sugar.
- Beat in eggs/replacer and vanilla then lightly stir in the flour.
- Turn batter into prepared pan.
- Dollop on the mint pesto and using a skewer swirl the pesto into the mix leaving it uneven and clumpy.
- Bake for about 25 minutes or until brownies begin to pull away from the sides of the pan.
- While the brownie is cooling in the pan, make the mandarin jellies (recipe below)
- Once made and brownie cooled, cut into bite sized squares and decorate by spooning on mandarin mandarin jellies (recipe below)
1/4 cup nuts – macadamia, slivered almonds, pine nuts work best
1 c. fresh mint leaves
1/3 c. honey (subst: agave syrup)
1 Tblsp vanilla extract
Juice from 1 lemon
- Add all the ingredients to a food processor and puree until reduced to a paste.
- If not using right away, transfer to an airtight container.
- Store in refrigerator for up to one month.
1 mandarin, peeled and segmented. If it has pips like honey murcotts commonly do, cut the pith off the narrow end and squeeze out the pips
1 tsp agar agar (vegetable based geletin-like product available from health food stores)
3 tsp organic sugar
1/4 c. water
- Place all ingredients in a pan and bring to a gentle simmer.
- Simmer until mixture thickens and becomes fragrant
- Use straight away before it solidifies.
Note: unlike gelatin (an animal product) agar agar will solidify in room temperature