Chocolate is often described as the ‘brown fruit’ which is why the sultanas and goji berries blend in so well with this recipe.
What you’ll need :
140g unsalted butter
50g cocoa powder
100g golden syrup
60g grated almonds
60g goji berries
40g sesame seeds
280g crushed ginger biscuits
200g dark chocolate, at least 75% cacao
You can substitute the almonds with whichever nuts you prefer. You can also substitute the ginger biscuits with oatcakes or digestives. Start by placing the crushed biscuits, cocoa, almonds, sultanas, goji berries and sesame seeds in a large mixing bowl and mix together very thoroughly. Melt the butter and syrup in a non-stick saucepan and add to the other ingredients, again mixing very thoroughly. Line a 20cm baking tin with grease proof paper and pour in the mixture making it as flat as possible. Chill in the fridge for at least two hours.
Melt the chocolate in a microwave, bain-marie or non-stick saucepan, stirring occasionally. Take the Tiffin mixture from the fridge and pour the melted chocolate over the top and leave to set in the fridge, best to leave for a couple of hours. When tempted, remove from fridge and cut into squares of whatever size you prefer. Store in the fridge as it seems to enhance the flavour – bet they don’t last too long.
Vegan chocolate brownies
These fudge brownies are rich, fudgy and dense. They are not too sweet but have a very chocolaty taste and they’re healthy too.
- 2 ¼ cups of whole wheat flour
- 2 cups brown sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened cocoa powder
- ½ cup dark chocolate chips – at least 70% cocoa solids
- ½ cup olive oil
- 1 ½ cups water
- 4 tsp apple cider vinegar
- 1 cup ripe banana mashed well.
- 2 cups sultanas
- ½ cup brazil nuts
Combine all the dry ingredients and the chocolate chips and mix well. Mix all the wet ingredients together. If the banana is not very ripe, place it in a blender to get a smooth paste. It’s best to avoid lumps in this so that you don’t taste banana in the fudge later on. Now pour the wet into the dry ingredients and mix well.
Pour the batter into a pan which is greased (with olive/sunflower/rapeseed oil) and dusted (with whole wheat flour) and place it in a preheated oven. Bake at 170 degrees C for about 15-20 minutes or till the top looks cooked. I cook it till the tooth pick inserted came out clean but if you want the brownies to be gooey you can leave it slightly undercooked, about 12 – 15 minutes.
Enjoy – problem is, they don’t last long !!