Day: 16 July 2023

Vegan Cherry Almond Brownies

To be honest, this recipe wasn’t really good as a brownie. But with a cold class of milk, could do the job.

Ingredients:

  • 75g margarine plus for greasing
  • 2 tbsp ground flaxseed (not sure why this is needed…) + 6 tbsp water
  • 120g dark chocolate
  • 60g water
  • 1 tsp coffee
  • 125g self-raising flour
  • 70g almond flour
  • 50g cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 250g golden caster sugar
  • 1 tsp vanilla extract
  • 70g frozen cherries (at room temperature)

Process:

  • Pre-heat oven at 170C. Grease a 20cm square tin or crystal dish.
  • Mix flaxseed with 6 tbsp of water and set aside
  • In a sauce pan, melt the chocolate, coffee, margarine and water at low heat. Allow to cool down a bit.
  • Put flours, cocoa, baking powder and salt in a bowl. Mix.
  • Add the sugar to the chocolate mix. Use a hand mixer until everything is combined.
  • Add the flaxseeds, vanilla and cherries to the chocolate.
  • Then add the flour mix to the chocolate.
  • It will very thick and difficult to manage with a whisk so use a wooden spoon.
  • Pour the mix into the tin.
  • Bake for 30 minutes or so until a skewer inserted in the middle comes nearly clean.
  • Allow to cool down completely.

I had then for 35 minutes I think and the texture was too dry.

Vegan Chocolate Tart

Last weekend made some vegan desserts for a friend. This recipe was really good. Much better than I expected.

Ingredients:

Base:

  • 350g vegan biscuits (ie Lotus Biscoff)
  • 2 tbsp cocoa powder
  • 1 tbsp plain flour
  • 1 tbsp maple syrup
  • 170g margarine + extra for greasing

Filling:

  • 2x400g can coconut milk, CHILLED!!!
  • 200g dark chocolate
  • 1 tbsp maple syrup

Process:

  • Pre-heat oven at 200C.
  • Crush biscuits to crumbs (I used my food processor).
  • Add the cocoa powder, flour, syrup and margarine to the biscuits. Mix and create a dough.
  • Butter with margarine the bottom of a 23cm aprox tart tin.
  • Spread the biscuit dough into the the tin. Press it carefully so it is thick and consistent.
  • Bake in the oven for 10-12 minutes. Then let it cool, VERY IMPORTANT!!!
  • Make the filling. Open the coconut cans (I put them in the freezer for a bit). They should have separated the coconut water from the cococut cream. Make a hole with a knife and save the water. You can use it later for cereals or drink it directly.
  • Put the solid coconut cream in a bowl and move to the next step
  • Melt the chocolate using bain-marie or microwave.
  • Add the melted chocolate and syrup to the coconut cream. And whisk until fully combined.
  • Pour the filling over the base ONLY if the base is properly cool down. Spread it evenly and put it in the fridge for at least 3-4 hours to set.
  • Optional you can decorate the top with fresh red berries.

This is the result. Very tasty and not very sugary.