Serves 4

Brownie Ingredients:

3 Tbs Of Ground Flax Seeds + 9 Tbs Water
1 Can Pinto Beans, Drained and Rinsed
4 ½ Tbs Olive Oil
¼ Cup (X2) Raw Cocoa Powder
½ Cup (X2) Maca Powder
¼ Tsp Pink Himalayan Salt
1 Vanilla Pod
1 Tbs Cardamom
Splash Of Rose Water
1/3 Cup Coconut Sugar
1/3 Cup Maple Syrup
¼ Cup Nut Butter
1 Tsp Baking Powder
1 Tsp Baking Soda
½ Cup Pistachios


  1. Preheat oven to 180’c
  2. Combine ground flax seeds and water, let it rest
  3. Add all ingredients to food processor, except flax eggs.
  4. Mix until smooth consistency, scrape down sides of bowl every few seconds
  5. Add flax egg and combine, and add pistachios
  6. Grease small ramekins with olive oil and divide mixture evenly, about ¾ full. A pipping bag is easier to use.
  7. Bake for 15 – 20min
  8. Insert toothpick, if it comes out clean then they are ready to take out. Must be fudgy and gooey.

Cashew Cream Frosting Ingredients:

1 Cup Raw Cashews, soaked at least 4hrs to overnight
5ml Vanilla Essence
2 Tbs Maple Syrup
1 Tbs Lemon Juice
1-2 Splashed Rose Water (Depends on Taste)
Pinch of Salt
1 – 3 Tbs Coconut Cream


  1. Drain Cashews and rinse off
  2. Add everything to food processor or high-speed blender
  3. Blend until smooth, somewhat thick cream forms, if too thick add more coconut cream
  4. Taste if needs more rose water
  5. Store in refrigerator in airtight container until ready to use.

Olive Garnish Ingredients:

1 Cup Green Olives


  1. Take olives out brine and pat dry them
  2. Microwave for 10min on low heat until very crispy or dry out in oven on 70 – 80 degrees Celsius until crispy.
  3. Take a small handful of olives and crush to form a crumb like texture.

Caramel Ingredients:

1 Cup White Sugar
Knob of Vegan Butter


  1. Melt ingredients over low heat, once melted take off heat, careful not to burn sugar
  2. Add butter or even a little coconut oil if too thick
  3. Dip Crispy olive halfway in caramel and put on baking sheet to harden


  1. Put Brownie on plate, top with cashew frosting and make a swoosh.
  2. Decorate with the caramel olives and pistachios, scatter olive crumble
  3. Use rosebuds / petals for colour