6.48fl. oz
non-dairy milk mixed with tsp cider vinegar
1.75oz
cocoa powder
1/2 tsp
baking powder
salt
handful
dark chocolate chips/ chopped dark chocolate
For the topping
4 tbsp
almond butter
3.5fl. oz
coconut cream (or thick canned coconut milk)
2-3 tbsp
maple syrup
3 tbsp
cacao powder
1.75oz
melted chocolate
Utensils
Step 1
Preheat your oven to 180c and line a brownie tin with baking paper.
Step 2
In your Ninja Food Processor, add in all of the dry ingredients and blitz to combine.
Step 3
Melt the chocolate and coconut oil together, then stir this through your dry ingredients. Add in 2/3 of your milk mixture, stir everything to fully combine, then mix in the remaining liquid. If your batter is still too thick, you can add a touch more milk.
Step 4
Fold in the chocolate chunks, then spread your batter into the lined tin and bake for around 20 minutes.
Step 5
For the delicious frosting, spoon the almond butter, melted chocolate, cacao powder and maple syrup into your Ninja. Add in the coconut cream and blend until ultra smooth and creamy.
6.48fl. oz
non-dairy milk mixed with tsp cider vinegar
1.75oz
cocoa powder
1/2 tsp
baking powder
salt
handful
dark chocolate chips/ chopped dark chocolate
For the topping
4 tbsp
almond butter
3.5fl. oz
coconut cream (or thick canned coconut milk)
2-3 tbsp
maple syrup
3 tbsp
cacao powder
1.75oz
melted chocolate
Step 3 of 6
Melt the chocolate and coconut oil together, then stir this through your dry ingredients. Add in 2/3 of your milk mixture, stir everything to fully combine, then mix in the remaining liquid. If your batter is still too thick, you can add a touch more milk.
For the base
100g
dark chocolate (vegan)
50g
coconut oil
140g
caster sugar
150g
self raising flour
185ml
non-dairy milk mixed with tsp cider vinegar
50g
cocoa powder
1/2 tsp
baking powder
salt
handful
dark chocolate chips/ chopped dark chocolate
6.48fl. oz
non-dairy milk mixed with tsp cider vinegar
1.75oz
cocoa powder
1/2 tsp
baking powder
salt
handful
dark chocolate chips/ chopped dark chocolate
For the topping
4 tbsp
almond butter
3.5fl. oz
coconut cream (or thick canned coconut milk)
2-3 tbsp
maple syrup
3 tbsp
cacao powder
1.75oz
melted chocolate
Step 5 of 6
For the delicious frosting, spoon the almond butter, melted chocolate, cacao powder and maple syrup into your Ninja. Add in the coconut cream and blend until ultra smooth and creamy.
For the base
100g
dark chocolate (vegan)
50g
coconut oil
140g
caster sugar
150g
self raising flour
185ml
non-dairy milk mixed with tsp cider vinegar
50g
cocoa powder
1/2 tsp
baking powder
salt
handful
dark chocolate chips/ chopped dark chocolate
