Madeleine Shaw's recipe for vegan raw cacao brownies
Ingredients
- 2 tbsp Chia Seeds
- 6 tbsp Water
- 1 tsp of Vanilla Extract
- 1 tsp of Cinnamon
- 175g of Cashew Butter
- 120g Coconut Sugar
- 1 tsp Baking Soda
- 105g of Ombar Chocolate
- Pinch of salt
Method
You need to preheat the oven to 160°C, and whilst that heats up we can make the chia eggs. We do this by combining 1 tbsp chia seeds with 3 tbsp water and leaving to set for 15 minutes. Do the same with the other tbsp of chia seeds and water and leave for 15 minutes until it thickens.
In the meantime, combine the following ingredients into a mixing bowl: vanilla, cinnamon, cashew butter, coconut sugar, baking soda and a pinch of salt.
Break up the Ombar chocolate into small pieces to make chocolate chips for the brownies, and then evenly mix it throughout with the rest of the ingredients in the mixing bowl – now grab your chia eggs and mix through the ingredients. This needs to be a nice smooth mixture to spoon out onto the tray, so make sure there are no lumps hidden in the mixture.
Line a baking tray, I would suggest a 20cm tray. Pour the mixture in the tin and evenly spread it out so we get an even cook at the end.
Place the baking tray in the oven and bake for 25 minutes. After 25 minutes, check the brownie is cooked all the way through, and then leave it to cool if you can resist.
Cut into 16 pieces and enjoy!
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