Vegan Cream Liqueur.
Vegan. Cream. Liqueur.
Yes, you read it correctly. This recipe was made in collaboration with Millet’s. Think Baileys but vegan and… better.
Being the foodie that I am, I discovered Millet’s at the Veggie Food World this past month. I remember being a fan of Baileys in my early teenage years, so I was really excited to try it. And let me tell you – it did not disappoint me.
They were kind enough to send me a bottle, and I thought the best way I could honor their product was to pair it with vegan brownies. I mean liqueur + chocolate. If that doesn’t sound like heaven to you, you’re crazy.
So if by this time you are still not convinced, let me just add: these brownies are gluten-free. They have zero flour. And do you wanna guess what’s the main ingredient?
Black beans. Yep. Brace yourselves.
Ingredients for the brownies
- 150g dried black beans = ~315g cooked black beans
- flax egg: 2 tbsp ground flaxseed + 1 tbsp of arrowroot powder + 6 tbsp of water
- 130g raw cane sugar
- 50g cocoa powder
- 1 + 1/2 teaspoons baking powder
- 45g apple sauce
- 45g sunflower oil
- 20g (~1tbsp) maple syrup
- 40-50g good quality dark chocolate, chopped
- pinch of sea salt
Ingredients for liqueur cream
Instructions for the brownies
- Start by pre-heating the oven at 180ºC.
- In a small bowl, make the flax egg by mixing ground flax and arrowroot with water. Let it sit for a few minutes so it thickens and forms a gel.
- Drain and rinse black beans. If using homemade beans, make sure they are really well cooked.
- Add all ingredients to your food processor, except the dark chocolate: beans, flax egg, sugar, cocoa powder, baking powder, apple sauce, oil, maple syrup and salt. It will get quite busy there, so make sure you’re using a big food processor.
- Keep it running for a few minutes. It’s important to get a smooth paste without any visible chunks of beans.
- Add the chopped chocolate, and pulse a few more times to make sure it’s incorporated well.
- Transfer the mixture to a rectangular/square cooking pan covered with parchment paper. I recommend a pan that’s something like 24x17cm. They should be dense and high.
- Cook for around 40 minutes, or until a toothpick inserted in the middle comes back almost clean. Be sure to check on them often to make sure you don’t overcook them. The overall cooking time will also depend on the type of pan you are using and how high they are. In the end, we are aiming for moist but firm brownies.
- Once done, let the brownies cool for around 20-30 minutes before slicing. I also recommend leaving them in the fridge for at least one hour before serving.
Instructions for the cream
- Bring the Millet’s liqueur to a boil and let it simmer for around 8 minutes. This will help evaporate part of the alcohol.
- Add the cream, and let it simmer for another 8-10 minutes, until it thickens.
- Refrigerate for at least 1 hour.
After both the brownies and the cream have set and cooled down, it’s time to put them together and create a match made in heaven. Cut the brownies on to 8-10 squares and spread as much cream as you’d like in each one of them. And if you are feeling fancy, sprinkle some coconut flakes on top.