heat oven to 350° and lightly coat four 4-oz ramekins with 1/2 tsp coconut oil **oil does not need to be melted and it should be 1/2 tsp total, not 1/2 tsp each ramekin
in a food processor or blender grind oats to a fine flour, then add to a large bowl with cacao, baking powder, cinnamon and salt
add sliced banana to food processor/blender (no need to wash after oats), purée until smooth
melt the 1/2 cup chopped dark chocolate in a double boiler or microwave, cool slightly
add banana, vanilla and melted chocolate to oat mixture, stir well
divide half of batter among the four ramekins, press a chocolate square into each one, then top ramekins evenly with remaining batter
bake at ramekins on a parchment lined sheet pan 350° for 13-15 minutes and serve warm right away
Recipe Notes
Recipe notes and variations:
mix up the chocolate filling with different flavors of chocolate squares ~ try coconut, nut-butter filled, caramel, mint or other flavors
top with your fave non-dairy ice cream, such as Coconut Bliss coconut milk vanilla, then top the ice cream with a melty chocolatey drizzle or chocolate shavings
alternatively, sprinkle brownies with powdered sugar in place of ice cream
rather than a chocolate square you could put a dollop of thick and creamy nut butter in the middle, such as peanut butter
if you do not have ramekins bake in a muffin tin or small baking glass baking dish such as this one from OXO
you can bake for closer to 10 minutes if a more mousse like texture is desired
Original recipe created by Jerran Boyer
www.healthnutchefs.com