Vegan Peanut Butter, Hazelnut and Rock Salt Brownies

Another sweet treat that is quick to make and a lovely to share with others. The recipe creates fudgey brownies that can be enjoyed warm with vegan ice cream or cold as a naughty nibble. 

Makes enough to fill a small 19x19cm baking tin which can be cut up into 12 large pieces or 24 brownie bites.

What you need:

  • 180g rolled oats blitzed to form a chunky flour (Gluten free oats work really well for this too)
  • 50g of Coca Powder
  • 2 tbsp of Hazelnuts
  • 1 tsp if Baking Powder
  • 1/2 tsp of Rock Salt
  • 2 tbsp of Chia Seeds ground and mixed with enough water to make your ‘egg’.
  • 1/4 cup of Melted Coconut Oil.
  • 1/4 cup (4 tbsp) of Unsweetened Almond Milk
  • 180ml of Maple Syrup
  • 4 tbsp of Smooth Peanut butter (or more if you really like peanut butter) – I used a palm oil free version.

Alternative option – Try swapping the Peanut Butter for Tahini and Hazlenuts with Sesame seeds.

What you need to do:

  1. Preheat the oven to Gas Mark 4.
  2. Add dry ingredients in a mixing bowl (oat flour, cocoa powder, hazelnuts, baking powder and salt) into a bowl and mix well together.
  3. In another bowl add your wet ingredients (chia ‘egg’, coconut oil, maple syrup, almond milk, peanut butter) and whisk well together.
  4. Fold the wet ingredients into the dry ingredients until fully mixed and no powder is left in the bowl.
  5. Spray your baking tin with a little coconut oil and grease well with a paper towel. Then spread the batter out evenly ensuring that its in all the corners then grind some more rock salt on top.
  6. Put in the oven for 10-15 minutes so they feel firm on top.
  7. Allow to cool before slicing (unless you want them warm immediately!).
  8. ENJOY!
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