I never made brownies before I became Vegan… Thinking about it, I never even baked before I became Vegan (life changing stuff) But I was very surprised at how cheap & easy these are to make. Deliciously light with a subtle coconut & vanilla flavour with the occasional crunch of creamy cashews, these brownies are a perfect Summer snack!
Usually I can whip up a batch of plain Vegan chocolate brownies in under 40 mins, including prep time & cooking. But I had some leftover coconut & cashews from making Raw Cashew Cookie Breakfast Bars (check them out on my Instagram) So I thought, why not chuck those in too! This recipe will make about 12 brownies
What you need
500g plain white flour
250-300g of cocoa powder (Lidl £1.79)
150g dark chocolate chips
100g cashews (crushed)
100g desiccated coconut (or dried coconut)
400ml soy milk (or almond)
250g white sugar
1 teaspoon of vanilla essence
A food processor with plastic blade (you can also use a mixing bowl and whisk)
How to make it
Add the flour, sugar & cocoa powder to the processor and set to mix on the slowest setting. Then add in the crushed cashews, dark chocolate chips, coconut and vanilla essence whilst the processor is still mixing.
Then start pouring the milk into the mixture until folds back onto itself.
I use parchment paper and a medium sized baking tray that is about 1″ deep, pour in the mixture and even out. Then place in the oven at 230 degrees for about 20 minutes
Once cooked, allow them to cool. Cup up and enjoy! I always leave these in the fridge overnight, because I’m a little weird and actually prefer them really cold! (don’t knock it till you try it)
And there you go! My Easy Peasy Coconut & Cashew Brownies x
Give these a go and let me know in the comments how you got on! And don’t forget to follow my blog, I post new lifestyle blogs every Tuesday and new Debatable’s/Eat of the Week’s every Friday!
“Veganism is not about how hard it is for you. It’s about every animal’s right not to be used as a slave.” -Randy Sandberg