🍫 Dairy-Free Chocolate Brownies with Whipped Coffee Aquafaba Foam

🧪 Why This Brownie Works

1. Texture & Structure

   Chickpea flour is high in protein and fiber, which helps bind the brownies and create a chewy, fudgy texture. It also absorbs moisture well, preventing the formation of sogginess.

   The Perfect Halal Beauty Collagen powder (unflavoured) adds structure and a bit of elasticity, similar to what eggs or gluten might do.

2. Moisture & Fudge Factor

   Aquafaba provides moisture. It also acts as an egg replacer, helping hold everything together.

   Coconut oil adds richness and that dense, moist mouthfeel you'd expect in a fudgy brownie.

   Coconut milk brings creaminess and fat, both of which contribute to a soft, smooth crumb.

3. Sweetness

   Stevia-based sweetener keeps the brownie low-sugar, diabetic/keto-friendly.

4. Flavour Boosters

   Dairy-free dark chocolate and cocoa powder layer a deep, bold chocolate flavour. Melting real chocolate into the batter gives that extra richness.

   Vanilla extract enhances the chocolate and balances out any bean-like notes from the chickpea flour.

   Salt (even just a pinch) sharpens all the sweet and bitter elements and rounds out the flavour.

5. Contrast

   Pepitas, whipped coffee aquafaba, and strawberries add crunch, bitterness, and freshness to cut through the richness.

🍫 Dairy-Free Chocolate Brownies with Whipped Coffee Aquafaba Foam

🧁 Ingredients

🔸 Brownie Base:

• 150g dairy-free dark chocolate, chopped

• 1/3 cup coconut oil

• 1/2 cup coconut milk (full-fat for best texture)

• 1/4 cup aquafaba (chickpea brine, from canned or cooked chickpeas)

• 1 tsp vanilla extract

• 1/4 cup The Perfect Halal Beauty Unflavoured Collagen Powder

• 1/3 cup stevia-based sweetener (adjust to taste)

• 1 cup chickpea flour, sifted

• 2 tbsp cocoa powder

• 1/4 tsp salt

• 1/4 cup pepitas

🔸 Toppings:

• Fresh strawberries, sliced

• Chopped toasted pepitas (optional)

• Fresh mint leaves

• Shaved dairy-free dark chocolate

Chocolate Sauce:

· 100g dairy-free dark chocolate, chopped

· 1/4 cup coconut milk

☕ Whipped Coffee Aquafaba Foam

• 1/4 cup aquafaba

• 2 tbsp instant coffee

• 2 tbsp stevia-based sweetener

• 1/2 tsp vanilla extract

• Pinch of salt

🔪 Instructions

🔸 Step 1: Preheat and Prep

• Preheat oven to 160°C.

• Line an 8x8-inch (20x20 cm) baking pan with parchment paper.

🔸 Step 2: Melt Chocolate Mixture

• Gently melt 150g dark chocolate with coconut oil over a double boiler or in the microwave (20-second bursts, stirring in between).

• Stir in coconut milk, aquafaba, vanilla extract, and sweetener until smooth.

🔸 Step 3: Mix Dry Ingredients

• In a separate bowl, whisk together:

  • Chickpea flour

  • Cocoa powder

  • Salt

  • Collagen powder

🔸 Step 4: Combine and Fold

• Mix the dry ingredients into the wet until just combined (don’t overmix).

• Fold in pepitas.

🔸 Step 5: Bake

• Pour batter into prepared pan and smooth the top.

• Bake for 22–26 minutes, or until a toothpick comes out with moist crumbs (not wet batter).

• Cool completely in the pan before cutting.

🔸 Step 6: Make Chocolate Sauce

• In a small saucepan, heat coconut milk until warm but not boiling.

• Remove from heat, add chocolate, and stir until melted and glossy.

• Let it cool slightly to thicken before drizzling.

🔸 Step 7: Make Whipped Coffee Aquafaba Foam

• In a clean bowl, add all the ingredients and Whip with an electric mixer for 3–5 minutes, until it forms firm peaks, like whipped cream. Taste and adjust the sweetness or coffee strength.

🔸 Step 8: Assemble & Garnish

• Drizzle coconut milk ganache and spoon or pipe a generous dollop of whipped coffee aquafaba over each brownie square.

• Top with:

  • Sliced strawberries

  • Chopped pepitas (optional)

  • Shaved dark chocolate

  • Mint leaves

Note: Prepare the Aquafaba Foam just before serving, as it does not hold for long periods of time.