Delicious Vegan Chestnut Brownies
Ingredients
Dry
- 150g chickpea flour
- 140g coconut sugar
- 20g cacao powder
- 100g vegan chocolate chips
- 2 tsp baking powder
- Pinch of sea salt
Wet
- 200g chestnut purée
- 50g melted coconut oil
- 1 tsp vanilla
- 1 ripe banana mashed
- 6 tbsp dairy free milk
Optional
- 100g vegan chocolate
Preparation
Heat oven to 180ºC/350ºF/gas 4.
Grease and line a 20cm square tin with baking paper.
Combine the flaxseed with 6 tbsp water and set aside for at least 5 minutes.
Add the dry ingredients to a mixing bowl and mix.
Add the wet ingredients to another bowl and mix; a blender can be used.
Combine the wet and dry ingredients together, fold them together, then pour into the lined baking tin.
Place in the oven and bake for 35-45 minutes until a skewer inserted in the middle comes out clean with moist crumbs.
If desired, melt the 100g vegan chocolate and, when the brownie is cool and still in the tin, pour it over the top, allow it to set, slice, and enjoy.
Tips
Serve with vegan ice cream for extra deliciousness.
Store in an airtight container and consume within 4 days.
Chickpea flour, also known as gram flour, can be found in most supermarkets.
