Ingredients for the brownie batter:
⅓ cup of Culto cocoa powder.
1 cup of oatmeal
1 tsp baking powder
2 eggs
1 tsp vanilla
⅓ cup of milk
¼ cup olive or coconut oil
1 tsp stevia
Ingredients pistachio and coconut cream:
1 cup of grated coconut
100 gr of pistachios
⅓ cup coconut cream
Chocolate frosting ingredients:
1 bar of chocolate 80% Culto cocoa
¼ cup of milk or hot vegetable drink
¾ cup unsweetened Greek yogurt
Preparation:
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Mix all the ingredients for the brownies, then place them in a previously waxed mold and bake for 20 minutes at 180°C.
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For the cream, blend the pistachios with the coconut cream, then add the previously toasted grated coconut.
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And for the topping, chop the chocolate, add milk and mix until melted.
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It is integrated with the yogurt little by little until it has a soft coating like frosting, not too liquid.
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Once it's ready, assemble the brownie. Unmold it, then pour the pistachio cream over it to cover it completely, then top with the chocolate frosting. Decorate with some chopped pistachios. Enjoy!