Dark, gooey, fudgy brownies that you wont be able tell are vegan and low in sugar. An awesome yet healthier teatime treat than a traditional brownie or why not serve warm with ice cream for a delicious dessert?
My husband is dairy intolerant so I am always looking for inspiration for puddings and cakes that I can make for him and that we can all enjoy as a family. With young children too, I am keen to reduce the sugar intake if possible and use natural alternatives instead of sweeteners. This recipe uses only a small amount of sugar, but uses dates instead for sweetness and coconut milk in place of butter which also adds to the sweetness and the brownies fudgy centres. This is a popular pudding in our house straight from the oven with ice cream and then the remainder is ready for packed lunches in the week. A winner!
- 200g plain flour
- 50g cocoa powder
- 2tsp baking powder
- 1 tsp bicarbonate of soda
- 100g dark vegan chocolate
- 3 tablespoons caster sugar
- 1 can (400ml) coconut milk
- 100g soft dried dates
- Begin by roughly chopping up the dates and the chocolate. I used a food processor to save time – and energy!
- Put all the ingredients into a large mixing bowl and gently mix together until you form a wet dough.
- Pour the mixture in to a greased and lined square baking tin (approximately 20cm x 20cm) and bake at 190C for 20-25 minutes. The brownie should be firm on top but with a wobble – be careful not to overcook.
- Leave to cool slightly in the tin for about 10 minutes and then serve with ice cream as a tasty pudding or leave to fully cool on a wire rack then cut into 12 slices – or 9 if you are feeling hungry! As with all chocolate recipes, if you can wait until the next day then they taste even better!