Hey lovely people!
Coming at you with another sweet recipe! I’ve gotta say, I’m super proud of this one – they’re rich, fudgy, super chocolateyyyy, ooey, gooey deliciousness! I really need to start posting more of the savoury things I make – maybe you’ve gathered by now that my family has a bit of a sweet tooth ;).
Ingredients:
- 1 can of chickpea water (or aquafaba, if we are being posh ;))
- 200g coconut sugar
- 75g coconut oil
- 50g cacao powder
- 60g buckwheat/wholemeal flour (plain is fine if you dont have these)
- 1 tsp vanilla essence
- 1 tsp baking powder
- 50g dark chocolate chips
Method:
- Preheat your oven to 180°C
- Start by draining the water from a can of chickpeas, through a sieve with your mixing bowl underneath. (Keep them in Tupperware in the fridge to use later, within a few days) Don’t to chuck these – chickpeas are amazing!! 🙂
- After this, weigh out the coconut sugar and add this to the mixing bowl, along with the coconut oil (melted – this can be done in the microwave, or on the stove).
- Following this, add the cacao powder and combine into the mix, followed by the flour, baking powder and vanilla essence.
- Whisk until there are no lumps remaining, then add the chocolate chips.
- Pour the mixture into an 8cmx8cm baking dish.
- Bake the brownies for 30-35 minutes (test by putting a knife into the mixture and it should come out relatively clean).
- ENJOY!! I recommend to eat hot with a nice scoop of vegan vanilla ice cream!!)
‘Dare I say, better than your brownies!’ – Kavi, June 2020
^^ A little insight to that quote if you didn’t go to school with me/are related to me, but I have a non-vegan brownie recipe and i’m just going to say – they’re in high demand!! 😉
I’d love to know if anyone tries the recipe let me know!!
Quote of the day: ‘Reminder that Winnie the Pooh wore a crop top & only ate his fave food & loved himself, so you can too!’ – anonymous
Sending lots of love and posivity to anyone reading this! Have an amazing day!
Lots of love,
Anna xoxo
