Brownie-Fudge
Epi-Food is a nutrition and lifestyle concept based on the fundamental idea of epigenetics. Epigenetics deals with the genes of human beings. We can protect and heal our genes by maintaining a balanced lifestyle & eating healthy. So you can eat healthy.
The Epi-Food nutrition concept eliminates three physiologically meaningless product groups. Wheat flour products, cow’s milk products and industrial sugar.
And here comes the second recipe:
Brownie-Fudge
Ingredients:
- 4 tbsp + 1 tbsp Becks Cocoa Sinnerman cinnamon
- 1 jar kidney beans (240 g drained weight)
- 200 ml coconut rice drink
- 16 dates, approx. 125 g
- 180 g ground hazelnuts
- 2 heaped tsp. coconut fat
- 2 tablespoons soy yogurt
Preparation:
Preheat oven to 200 ° C convection oven.
Puree kidney beans, coconut rice drink, dates and 4 tbsp Becks Cocoa Sinnerman Cinnamon well to a cream.
Mix 420 g of the cream with hazelnuts and coconut oil. Pour the dough into a cake pan lined with baking paper and press flat on the bottom. Mix the remaining chocolate cream with soy yogurt and 1 tablespoon Becks Cocoa Sinnerman Cinnamon. Spread this cream on top of the dough.
Cover the cake with aluminum foil so that it does not rest on the dough
Put the brownie fudge in the oven.
After 10 minutes, turn the oven down to 150°C and bake for another 15 minutes.
Turn off the oven, remove the aluminum foil and leave the brownie fudge in the hot oven for another 20 minutes.
Once the cake has cooled, cut it into 4 cm x 4 cm pieces and wrap them in butter paper.
It’s best to freeze it so you’ll have a healthy snack on hand when cravings strike. Just let it thaw for 20 minutes at room temperature or overnight and then enjoy.
Image and text: Epi-Food
