Flourless Taro & Choc Brownie

Choc Layer Ingredients

5g cacao powder15g choc smooth soy protein isolate @myvegan130g silken tofu10g choc syrup @waldenfarmSalt

Taro Layers

135g raw taro30g any milk36g unflavoured soy protein isolate @myvegan150g silken tofu35-45g erythritolSalt*2.5g purple yam powder/ food colouring (optional – colouring)*10g any milk

Method

1. Preheat oven to 1502. Cut and steam taro until soften3. Blend ingredients of chocolate layer until smooth (should be pretty thick)4. Transfer choc batter to oven-safe bowl and bake for 5 mins5. Blend taro, 30g milk, protein powder, tofu, and sweetener until smooth6. Scoop ard 1/2 batter out into another bowl7. Add purple yam powder into the blender/ food processor and blend with the taro batter until smooth8. Get the choc brownie out (and turn the oven to 190 – see step 12)9. Layer purple taro batter on top10. Mix ard 10g milk with the remaining taro batter if it’s too thick to spread11. Layer it mixture on top12. You can either transfer everything into the refrigerator for at least 5 hours for a mousse-like texture or bake at 190 for 12-15 mins for a denser texture13. Let cool and ideally refrigerate for at least an hour before serving

Notes

1. I’ve baked mine for 15 mins but I would love to have a gooey-er texture so I’ld rather bake for 12 mins or even less and refrigerate after baking2. Highly recommend u to refrigerate it after baking as I found it tastes a lot much better after refrigerating3. Feel free to add toppings of own choices! Choc chips/ Cream/ ice-cream are recommended! I’ve added cacao nibs anywayssss4. If u want to have a stronger taro taste, add more taro and reduce the amount of protein powder5. U can also use air fryer instead of oven – but reduce the temperature to 180 and don’t forget to preheat it as well6. If u don’t want to bake the chocolate layer as well, just pop it into the fridge for half hour before layering the taro mixture