Vegan Chocolate Fudge Brownies
These fudgy chocolate brownies are protein-rich and packed with dried fruits and nuts. Perfect for on-the-go breakfast or as a dessert with a scoop of icecream
Ingredients
- 1 tsp vanilla extract or paste
- 1/3 cup 80 ml vegetable oil
- 2 tsp. apple cider vinegar
- 180 g silken tofu
- 10 pitted dates
- 10 pitted prunes
- Egg replacer: 2 tsp ground flax seeds soaked in 1 cup soy milk room temperature
Dry Ingredients
- ¾ cup all purpose flour
- 1 ½ 265g cups brown sugar
- ¾ cup 75gm cocoa powder, sifted
- 1 tsp baking powder
- ¼ cup almond meal
- ¼ cup walnut pieces
- extra cocoa for dusting
Instructions
Preheat oven to 160°C (350°F)
- Blend all the wet ingredients in a food processor until smooth.
- Combine the dry ingredients in a large mixing bowl.
- Pour the wet mixture into the dry bowl and stir well.
- Grease a 20cm square baking tray with vegetable oil.
- Pour the mixture into baking tray spreading it into a thin even layer coating the entire baking tray.
- Bake at 350°F for about 40 minutes or until the edges firm up and the centre cooks through.
- Cool in the tin, dust with cocoa and cut into bars to serve.
- The bars will firm up once they cool especially when they are chilled in the fridge.