I get lots of food inspiration from Instagram, which is where I stumbled upon this recipe for Snicker Brownie, by an Australian vegan @emerson_cooks
Jude loves baking and she happens to be very good at it too, so she jumped at the chance to bake some vegan brownies. We were keen to try out using ‘aquafaba’ as an egg substitute too – for those not in the know, aquafaba is the liquid you drain off chickpeas. You can even use it in place of egg whites to make meringue. Who knew?! (We are going to try that tomorrow).
There’s not much to say about these brownies. They work stupendously well. They taste delicious. And in fact, they age very very well (if they hang around long enough).
Give them a go, recipe below.
80 – 100gram dark chocolate melted (one block is 80g)
1/4 cup coconut oil
1/3 cup almond milk
1 cup spelt flour
1 tsp baking powder
1/2 cup almond meal
1/2 cup cacao
1 cup coconut sugar
1/3 cup aquafaba
Extra 3/4 cup almond milk (or soy)
1/2 tsp salt
Handful peanuts (for topping)
Extra chocolate chopped (for topping)
1 cup dates (soaked in boiling water for 5 minutes)
3 tbsp peanut butter
1 tbsp coconut oil
1 tbsp maple syrup
1/3 cup water (more or less)
Process all ingredients in a blender until smooth.
Preheat oven to 180C.
Once the dark chocolate is melted, add the coconut oil and stir until combined. Then add the soy milk, stir to combine. Add all of the dry ingredients and mix thoroughly, Slowly pour the aquafaba and extra milk, the batter should fall off the spoon quite quickly (when lifted in the air). Pour the mix into a lined square baking tin… Dollop teaspoons of caramel all over the brownie batter (recipe above) and use a skewer to incorporate the caramel and brownie. Scatter over peanuts and bake for 35 – 40 minutes.
Serve with the leftover date caramel (if you have some left, although I would recommend using it all to swirl through the brownie)