I’ve made a few variations of this recipe (hence the variety of photos) and the thing I love is how much mixing and matching you can do depending on what nuts/flavours are your favourite (I love almonds) also this recipe was made depending on what I had in the cupboard, as with all recipes, it’s always fun making a batch and then amending it to make it perfect for you.
[Makes roughly 24 square brownies]
- 50g Almonds
- 85g Cashew Nuts
- 100g Pitted Dates
- 10g Walnuts
- 30g Peanut Butter
- 1tsp Vanilla Extract
- 30g Cacao Powder (Can use cocoa powder)
- Optional: 50g Desiccated Coconut
- 1/4 tsp Cinnamon
- Almond Milk/Water to make it more blendable
I put all the ingredients in my Vitamix and blended, if it gets really tough add some water or almond milk, you want it to be blendable but also thick enough to squash into brownies. Often you will probably need to use a spatula to move everything towards the blades of the blender and then pulse. Remember that the harder you work to blend, the smoother the brownies will be, if you want chunkier brownies you don’t need to blend as much (see photos I made smooth and chunky variations).
Flatten onto a tray with a baking sheet on it and place in the fridge/freezer until hardened, if you use a metal baking tray this will be quicker.
Note: The two photo variations are with and without the desiccated coconut, one is with cacao and the other cocoa powder and also mixing up the nut ratios. Have fun!
Vegan cookies that taste good not because they’re vegan cookies but because they’re really really tasty!
This is slightly adapted from the wonder Chocolate Covered Katie (www.chocolatecoveredkatie.com) with her Single-Serving Peanut Butter Cookies.
It’s my manager’s last day at work tomorrow and I wanted to make a treat, I was looking round the cupboards to knock something together and my housemate (who is OBSESSED with peanut butter) had a ridiculously, offensively large jar of peanut butter on his shelf. I graciously made one cookie, then took it upstairs to him (to which he was delighted) I then informed him that the peanut butter was his and I was going to need the rest. It went down surprisingly well, moral here: Spread love and peanuts.
[Makes around 15 cookies, can make them smaller or bigger though – perhaps one phenomenally giant one? Let me know.]
- 8 Tbsp Spelt Flour
- 6 Tbsp Peanut Butter
- 1/4 tsp Baking Soda (Bicarbonate of Soda)
- 1 tsp Vanilla Extract
- 6 Tbsp Maple Syrup (Can also use Agave)
- 6 Tbsp Applesauce (I used Apple and Banana Purée by Biona)
- Optional: (so not optional) Chocolate Chips!
Preheat Oven 170°C
Mix together all the ingredients in a mixing bowl really well, then take the dough and form cookies on a tray with greaseproof paper.
TIP! You can add the chocolate chips into the mixture, but they can get a bit lost in the dough, to make the chocolate chips really clear for all to see add some in after you’ve formed them on the baking sheet, people love the cookies that look like they have the most chocolate chips.
Place in the oven for around 10 minutes, or until the cookies have hardened just slightly (they will still be soft).
Leave to cool, or don’t as the case may be, but certainly enjoy.