oil free pecan & espresso brownies

This brownie is processed sugar free, oil free and vegan. Drum roll for the secret ingredient . . . Silken tofu! Before you scrunch up your face I promise it doesn't taste anything like tofu. Trust me it really works beautifully, the silken tofu acts as the butter and egg replacement and you would never know the difference. 


150g silken tofu
1 cup coconut sugar
1 tsp vanilla
1 TBSP non-dairy milk
2 TBSPs strong coffee
1 cup all purpose flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup roughly chopped pecans

Additional Equipment



1. Pre-heat the over to 170C/340F and grease and line a round cake tin with parchment paper. 
2. Add the tofu through to coffee to a blender and blend until smooth.
3. Sieve the dry ingredients (flour through to salt) into a bowl. Add the tofu mix and stir through the dry mix until well combined. 
4. Pour half the batter into the cake tin add half the pecans followed by the remaining batter and top with the second half of the pecans.
5. Bake for 18-20mins.