These mini gluten free brownies are packed with cherries and topped with chocolate ganache. Quick, easy and better for you!
4 Oz semi-sweet chocolate
1 Large avocado, mashed (about 1/2 cup or 125g)
1 Tbsp Honey
1/2 tsp Vanilla
Pinch of salt
1/4 Cup + 2 Tbsp Dried cherries, roughly chopped
For the Ganache:
¼ Cup Full fat coconut milk, or heavy cream
½ Tbsp – 1 Tbsp Honey, to taste *
3.5 Oz Semi sweet chocolate, chopped
Preheat your oven to 325 degrees and generously spray a mini muffin tin with cooking spray.
In a small, microwave-safe bowl, melt the chocolate on half power using 20 second intervals, stirring between each interval.
Pour the melted chocolate into a food processor and add in the mashed avocado, honey, vanilla, egg and a pinch of salt. Process until smooth and well combined. Make sure there are no chunks of avocado in your mixture!
Transfer the mixture to a medium bowl and add in the chopped cherries. Stir until the cherries are well incorporated.
Fill the muffin tins about 3/4 of the way up and bake until they pull away from the sides, about 25-30 minutes.
Let the brownies cool in the muffin tin for 5 minutes and then use a knife to gently lift them out of then tin and onto a cooling rack.
While the brownies are cooling heat the coconut milk and honey on medium heat in a medium sauce pan, until they just about boil.
Take the coconut milk off the heat and add in the chopped chocolate. Let the chocolate stand for 30 seconds and then whisk vigorously until the chocolate is smooth and melted.
Pour the warm ganache into a medium sized plate with sides, and turn each brownie upside down and dunk it into the ganache. Place back onto the cooling rack and repeat with remaining brownies.
Let cool completely and DEVOUR!
These brownies are for dark chocolate lovers as they are rich, fudgey and not overly sweet!
** Start by using ½ Tbsp of honey and then taste the ganache once the chocolate is whisked in. If you like a sweeter chocolate, you can whisk in some more honey while the ganache is fresh and warm.