2 tbsp aquafaba
7 tbsp oat, cashew or coconut milk
250g (roughly one cup) cashew butter
5-6 tbsp coconut honey or maple syrup (to taste)
1 tbsp vanilla paste
1/2 cup coconut sugar
5 tbsp ground almonds
1/2 tsp baking powder
Large pinch salt
100g dark chocolate chunks (I used Ombar)
For the ganache (optional) –
1/4 tin full fat coconut milk (around 100ml)
110g dark chocolate, finely chopped
1/2 tsp vanilla paste
- Preheat the oven to 180C, then line a brownie tin. Start by placing the chickpeas into a blender with the aquafaba, cashew butter, milk, maple syrup and vanilla paste. Blend until completely smooth.
- Pour into a bowl, then fold in the dry ingredients – the sugar, almonds, baking powder and salt – until completely combined. Test the wetness of your mixture – your batter should just fall off a spoon when turned upside down. If it’s too dry, add a splash more milk. If it’s too wet, add some more almonds. Fold in the chocolate chips.
- Pour the batter into the brownie tin, then bake for 25-30 minutes, or until golden brown and firm on top – you want it to be ever so slightly gooey inside. Remove from the oven and leave to cool.
- In the meantime, make your ganache, if using. Gently heat your coconut milk in a pan until just about to boil. Remove from the heat and add the chocolate chunks. Leave to stand for a few minutes, then stir smooth until chocolate is melted (you may need to heat a little more if it doesn’t completely melt). Stir in the vanilla, and sweeten slightly to taste if needed.
- Spread the ganache over your cooled blondie – or omit for a lighter treat! – then cut into squares and enjoy. Store in an airtight container and eat within a few days.