Flourless Double-Chocolate Cauliflower Brownies
½ head cauliflower (about 1 ½ cups florets)
½ cup organic milk, room temperature
1 cup fair-trade bittersweet chocolate chips, melted
½ cup butter, melted (plus more to grease pan)
3 organic eggs
½ cup grade B organic maple syrup
1 cup pecans, ground
¾ cup coconut flour
½ cup unsweetened cocoa powder
2 tsp cinnamon
½ tsp baking powder
⅛ tsp sea salt
Note: To make these brownies vegan, substitute plant milk for milk, coconut oil for butter, and 3 flax eggs for eggs.
Preheat oven to 350F. Grease an 8-inch square baking pan and set aside.
Add the cauliflower and milk to a high-speed blender and puree until smooth. Add in melted chocolate, butter, eggs and maple syrup, and blend until combined.
In a medium bowl, combine the ground pecans, coconut flour, cocoa powder, cinnamon, baking powder and salt.
Gently fold the wet ingredients into dry ingredients. Pour batter into prepared pan and bake for 30 to 40 minutes, or until firm to the touch. Cool before slicing.
Serve with banana ice cream and fruit. Enjoy!