Summer Brownies with Vanilla, Violet and Rose Fluff

Who says Brownies can’t be a Summer thing? Not this chick. I say, if you add some fruits and flowery vibes, it’s Summer ready.

You can choose top these with whatever fruits take your fancy and you can match the coloured fluffs to them. In these, I wanted to match colour to flavour, so I went with Rose and Violet. They are lovely against the darkness of the brownie and the fresh fruits give a juiciness to every bite which helps to balance every bite.

Dark Chocolate Brownie
90g ( ⅔ cup ) ground almonds
100g ( ¾ cup ) oat flour
75g ( ¾ cup ) cacao powder
125g ( ⅔ cup ) coconut sugar
80g ( 4-5 ) medjool dates, pitted

90g ( 3 oz ) cacao paste, melted

50g ( 1/4 cup  ) warm water, or as needed

Method

• In a food processor, blend the first set of ingredients to combine well.
  
• Add the second set of ingredients and process to combine. The mix should come together in the food processor and just form a ball.
  
• Line a square tin with cling film and press the brownie into the pan.
  
• Use the back of a spoon to smooth the surface.
  
• Place to one side while you make the fluff.
  

Vanilla Fluff
175g ( 1 cup packed ) young coconut meat
100g ( ½ cup ) xylitol, powdered
1 tbsp lemon juice
10 drops vanilla medicine flower extract
100g ( ½  cup ) water
80g ( ⅓ cup ) coconut oil, melted

3g ( 1 tbsp ) psyllium husk

Rose Fluff
50g ( ¼ cup ) vanilla fluff
½ – 1 tsp beetroot powder
1-2 drops rose essential oil
2g ( ½ tsp ) psyllium husk

Violet Fluff
50g vanilla fluff
1- ½ tsp butterfly pea powder
1 tbsp water, hot
½ tbsp lemon juice
2-3 drops violet medicine flower extract or 1-2 drops lavender essential oil
1 tbsp coconut oil, melted
2g ( ½ tsp ) psyllium husk

Method

• Blend the first set of ingredients for the Vanilla Fluff until smooth.
• Remove 100g, divide between two bowls, and place to one side
• Add the 3g of psyllium to the Vanilla Fluff and pulse to combine.
• Pour the Vanilla Fluff onto the brownie base and use the back of a spoon to create some texture as you smooth it out.
• Place in the fridge or freezer to set, about 1-3 hours.
• Now make the coloured fluffs.
• For the Rose Fluff simply add all ingredients but the psyllium to the 50g of Vanilla Fluff you reserved and mix well to create an even colour. Start with half the beetroot powder advised and add more as needed to achieve the colour you want.
• Once you reached the colour you want, mix through the psyllium husk and then pop it in the fridge to set up.
• For the Violet Fluff start by mixing together the water and butterfly pea powder.
• Use a fine sieve to strain the mixture and remove the fibre.
• Add the lemon juice to the infused water. This is your colourant for the Fluff.
• Add little by little to the 50g reserved Fluff until you reach the desired colour. Once you have, add the remaining ingredients and mix well. Pop in the fridge to set.
• Once the Vanilla Fluff has set, remove the brownie from the tin by pulling up on the cling film.
• Trim the edges so they are even and straight.
• Cut the brownies into your desired shapes.
• Transfer the set coloured fluffs to a piping bag fitted with a round tip and pipe onto the brownies as you wish.
• Finish by adding fruits of your choice and serve immediately. Without the fresh fruits added these will keep in the fridge for up to 3 days and in the freezer indefinitely.