Fig Chocolate Brownie
If you like figs go for it but if you don't than stick to the regular chocolate brownie. This one is very dense and decadent at the same time. It has a very distinct flavor and texture of figs. I have to say that this cake is loaded with good and healthy ingredients that are good for you. Figs are great source of fiber, vitamin K and potassium. Figs also contain calcium, iron and magnesium. Dried figs are a concentrated form of the fresh figs and therefore you need just a small amount to eat for your daily consumption. 9 dried figs contain about 190 calories.
Don't forget that figs contain natural sugar, so eating cautiously is the key.
4 cups organic dried figs soaked in 2 cups of boiling water for about 1/2 an hour or more
3 tablespoon cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cup gluten free oat bran flour
2 tablespoon coconut oil
3 flax eggs -( 3 tablespoon flaxseed meal with 9 tablespoon of water, soaked for 15 minutes)
1 1/2 ounce semi sweet chocolate, chopped
1/3 cup vanilla almond milk
4 oz semi sweet chocolate, cubed
1 teaspoon agave
1 teaspoon coconut oil
Heat oven to 375° F
Take a baking sheet, I used a nonstick heart shaped pan or you can use mini cupcake mold, because you can't eat big bites from that cake, so small individual size is perfect!
To the food processor add the figs with the water and let it mix for a couple of minutes until it's completely smooth. Then add all the ingredients except the chocolate. Mix until combined, then add the chocolate and pulse 2-3 times. Pour the mixture into the baking sheet and bake for about 35 minutes, or until a toothpick inserted to the center of the cake comes out dry.
Let it cool.
In the meantime add all the genache ingredients into a microwave safe bowl and let it work for 1 minute. Mix well to a smooth genache texture and pour over the cake. Let it set in the fridge. Serve cold or in room temperature.