Prepare the brownie using 2 tablespoons of flaxseed flour, 6 tablespoons of water (replacing 2 eggs), and a cup of plant-based milk.
The topping is a chocolate ganache you can prepare by melting 2 oz of 70% cocoa chocolate with 2 oz of coconut cream (only the firm part).
Mix until obtaining a chocolate cream that will solidify in the fridge.
Decorate with berries, pomegranate and physalis.
Recipe by: @cocinoconplantas
