Chaga brownie with raspberry ice cream

Melt-in-your mouth chaga brownie with raspberry ice cream

Have you ever made a chaga brownie? It’s a treat that’s both invigorating for the body and delicious for the taste buds! It’s the legendary oa-brownie, but the cocoa has been replaced by the healing chaga! The chaga adds a nice chocolatey taste to the brownie and enriches it with healing properties. The Chaga brownie is the perfect healthy amuse bouche to accompany a cup of tea in the cooler autumn weather, and will please sweet tooths big and small. In the same way, chaga squares are also perfect for placing on the table. Try it for yourself!

Quantity: 6-9 squares
Preparation time: 60 minutes
Severity: light
To prepare you need:

For the brownie:

• 2 packs of white beans (460 g)
• 100 g gluten-free oat flakes
• 3 teaspoons chagat (for example Vimergy)
• 120 ml unsweetened almond milk
• 50 g coconut oil
• 120 g maple syrup
• 60 g sweet nut butter (without additives)
• pinch of salt

For ice cream:

• 3 medium-sized frozen bananas
• 2 handfuls frozen raspberries
• honey or maple syrup (optional, add to taste)

How to make brownies?

Rinse the beans. Then place all the ingredients in a food processor and process until smooth. Pour the mixture into a 20-22 cm round cake tin or 20 cm square baking dish. Bake the brownies at 180 degrees for about 45 minutes. Allow to cool before cutting. Serve with raspberry ice cream.

To make the ice cream , process frozen bananas, frozen raspberries and honey or maple syrup in a food processor until creamy.

PS! The colour of the brownie depends on the grind of the chaga – the finer the powder, the darker the brownie will be. If you want a brownie, use the finest possible chaga powder, such as Vimergy ‘s.