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
You can substitute the almonds with whichever nuts you prefer. You can also substitute the ginger biscuits with oatcakes. 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
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 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 !!
What you’ll need …..
200g dark chocolate (70% cocoa solids)
125g rough oatcakes
50 goji berries
50g brazil nuts, roughly chopped
50g pumpkin seeds
4tsp ground almonds
50g unsalted peanut butter
What to do …….
Put the oatcakes into a mixing bowl and crumble into small pieces, then stir in the goji berries, seeds, nuts and spices.
Melt the chocolate and then stir in the peanut butter and mix to a smooth paste. Pour the paste into the mixing bowl with the other ingredients and stir, making sure that all the ingredients are evenly coated.
Spread the mixture over a baking sheet on a dining plate and put in the fridge or freezer to chill and harden. When hard, break into small pieces, place in a container and store in the fridge, or eat straight away ! They store well in the fridge for a week or two, if you can resist them for that long.
Brazil nut chocolate brownies
150g Toasted brazil nuts
125g dark chocolate (at least 70% cocoa solids)
275g caster sugar
175g salt-free butter
75g wholegrain flour
½ cup olive oil
3 large eggs
1tsp baking powder
1 cup sultanas
2 pinches of salt if you really must
Optionals : 1 cup of mashed bananas, avocados or beetroot
First of all, pre-heat the oven to 180 degrees. Spread the brazil nuts onto a tray and bake in the oven for 8 minutes, use a timer. When done, chop them up to whatever size you prefer and set aside.
Melt the chocolate and the butter. Then whisk the eggs and sugar, then stir this into the melted chocolate mixture in a bowl. Add all the other ingredients, including the nuts and also one of the optionals – mix well. Pour the whole lot into a baking tin about 10” square and just over an inch deep, smooth out. Place in the centre of the oven for about 25 - 30 minutes. Use a knife or a needle to test – if you like it gooey then there will be some residue on the knife.
Let the whole thing go completely cold and then cut into whatever sized squares you want depending on how piggy you are. Store in an air-tight container, probably best in the fridge as it seems to enhance the flavour. Just see how long they last.