• Preheat the oven to 200C and präpariert a Square shaped brownie Tim or baking a baking form by creasing it and/ or lining with parchment paper. Mix flaxseeds with 3 Tbsp of water and let sit for 10 minutes.
• in a food processor blend chickpeas, hazelknut butter, almond milk, flaxseeds and syruo until smooth. Add flour, cocoa powder, baking soda and baking powder and blend again until well combined. Fold in the nut and chocolate mix.
• Spread the batter out evenly in the prepared form and bake for 20-25 minutes until the top is slightly crisp and crackly. Let cool completely.

chocolate mousse

• Melt the chocolate for the chocolate moussse in a water bath and let cool down a bit. Meanwhile whipe up the aquafaba using a handmixer until stiff peaks form.
• When the chocolate has a cooler temperature (it should not be hot anymore!) carefully fold it into the aquafaba until everything is combined.
• Pour the mixer over your brownies and let sit in the fridge for 4h+, best overnight. Decorate the brownies with flower petals and sprinkle on some sea salt flakes if you like. Enjoy!