Recipe by Greens of the Stone Age
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Cooking method:
Ninja Foodi 10-in-1 Multifunction Oven DT200
- Prep Time: 1 hour
- Total time: 3h 20 mins
- Skill Easy
- Serves 16 people
‘Dirt’ & ‘Worm’ Brownies
These Vegan Dirt and Worm Brownies are a labour of love but well worth the effort for a deliciously show stopping Halloween dessert. Packed full of healthier, nutritious ingredients to conventional brownies, and naturally gluten and grain-free they’ll be perfect for most dietary requirements.
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
For the brownies
- 2 tbsp milled flax or chia
- 6 tbsp cold water
- 125g ground almonds
- 125g coconut sugar
- 30g cacao/cocoa powder
- 1 tsp baking powder
- 1/2 tsp sea salt
- 60ml plant-based milk
- Optional Black food colouring or 1 tbsp activated charcoal
- 75g coconut oil, melted
- 50g 85% dark chocolate, melted
For the worms
- 400ml tin full fat coconut milk
- 200ml grape juice
- 200ml pomegranate juice
- 4 tbsp agave nectar or maple syrup
- 1 1/2 tbsp agar agar powder
- 1 tsp cacao/cocoa powder
- 100 plastic bendy straws
For the frosting
- 120g coconut butter/manna
- 80g 85% dark chocolate
- 50g agave nectar
- 125ml warm water (freshly boiled)
- 1 tbsp cocoa/cacao powder
- ¼ tsp vanilla extract
- Pinch sea salt
- Optional Black food colouring or 1 tbsp activated charcoal
For the dirt
- 100g macadamia nuts
- 50g almond flour/ground almonds
- 1 tsp vanilla essence
- 4 tbsp coconut sugar
- 2 tbsp cocoa powder
- 1 tbsp almond butter
- 1 tbsp coconut flour
- 1 tbsp activated charcoal (or black gel food colouring)
- 50g 85% dark chocolate
Cooking mode
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Method
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Step 1
Pre-heat oven to 160°C
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Step 2
Grease Ninja Foodi Zerostick Medium 20cm square tin and line with parchment paper with a little excess to help lift out the brownies later. Set to one side
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Step 3
Place milled flax in small bowl, gradually whisk in the cold water until combined then leave to one side for 5 minutes
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Step 4
Add all brownie ingredients except for the milk, food colouring, melted chocolate and coconut oil into a medium bowl and stir until fully combined. Stir in the food colouring into the milk followed by the flax mixture and beat into the dry ingredients. Finally, stir in the melted chocolate and coconut oil until combined
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Step 5
Pour mixture into prepared Ninja Foodi Zerostick Medium 20cm square tin. Bake for 15 to 20 minutes in centre of oven. Once baked leave to cool in tin
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Step 6
Whilst brownies are baking begin to prepare the worms. Extend all 100 plastic straws, tap down onto a surface and secure with elastic band then carefully place into a pint glass with the bendy ends at the bottom. Set to one side
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Step 7
Place all of the ingredients for the ‘worms’ into a small or medium pan and whisky until incorporated. Place onto a low to medium heat and bring to a rolling boil stirring occasionally. Allow to boil for 3 to 5 minutes then remove from the heat and set to one side to cool for 5 to 10 minutes before pouring into the straws. Place glass into the refrigerator and leave for 2 hours to set
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Step 8
Place all of the ingredients for the frosting into a small blender and blend until smooth. Immediately remove the lid and pour mixture over the brownies
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Step 9
Now place all dirt ingredients into a food processor and blend until the mixture becomes the texture of dirt. Evenly sprinkle the dirt over the brownies, reserving a couple of tablespoons for late, and gently pat down to allow the dirt to adhere. Place brownie tin into the refrigerator for 1 to 2 hours until set
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Step 10
Once the worms have set, carefully remove straws and push from the end opposite to the bendy side until the worm slides out. Repeat for all straws. You may find some break but don’t worry as you’ll be hiding them within the dirt
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Step 11
Remove brownies from the refrigerator and using a hot, damp knife, cut the brownies into 16 squares, wiping the knife between cuts
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Step 12
Add the worms to the top of the brownies using your creative flare, then sprinkle over a little dirt to hide any imperfections. Store in an airtight container for 3 to 5 days
