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Vegan Brownies


Um, so, this happened...! Just as (if not more) delicious than a dairy-based offering, these little beauties were pimped up with cherries and walnuts to create that classic nutty/sweet/sticky brownie. As delicious as they are rich, one of these will take you to a very happy place, and they're super easy to make!

150g dark chocolate - 150g dairy free spread - 2 tsp vanilla bean paste - 250ml almond milk - 50g ground almonds - 75g cocoa powder - 150g self raising flour - 200g caster sugar - large pinch salt - 100g walnuts - 200g glacĂ© cherries

Preheat the oven to 180c and line a baking tin with greaseproof paper.

Melt the chocolate (we used Lindt Excellence 70%) and dairy free spread (we used Pure Sunflower Oil) in a bowl over a bain-marie. Once melted set aside to cool off a little, then add the vanilla paste and almond milk and mix thoroughly.

In another bowl combine the ground almonds, cocoa powder, flour, sugar and salt, then add the dry ingredients to the wet and combine. 

Halve half the cherries and add to the brownie mix along with half the walnuts, then pour into the baking tin, using the remaining walnuts and cherries to decorate the brownies by pushing them in to the mix.

Cook the brownies for 35/40 minutes, or until cooked on the outside, but still gooey in the middle. Leave to cool and firm up for 20 minutes or so before serving.

Serves 12