Taste

Quite easy - Preparation: 15 min - Cooking: 20 min

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Ingredients for 8 to 10 people: 150 g of dark chocolate without sugar • 70 g of coconut oil • 30 g of cashew or almond puree • 3 eggs • 60 g of Natsuc • 20 g of rice syrup • 5 cl of coconut milk (or almond cream) • 75 g of T65 flour • ½ sachet of yeast • 100 g of pecans

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Preparation:

Preheat the oven to 160 ° C (th. 5-6). Put the crushed chocolate, coconut oil and cashew puree in a small saucepan and melt over low heat. Mix well.

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Whisk the eggs with the Natsuc, rice syrup and coconut milk, pour the melted chocolate over it and mix well again.

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Add the flour, baking powder and mix again.

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Pour into a buttered and floured square dish. Divide the crushed pecans over the top and bake for 18 min (the heart of the brownie must remain very tender).