Chunky but light! I believe this recipe was originally taken from the Vegan Society which *like most recipes* I have added, subtracted and generally done my own thing until I feel it reflects me and my naughty little taste buds.

You can add a topping of your choice, almonds, a dusting of cocoa powder perhaps? I found an half eaten bit of white vegan chocolate in my cupboard, so I had to use it!

Ingredients

• 8oz organic wheat-free plain flour
• 250ml soya or nut milk of choice
• 50ml sunflower or rapeseed oil
• 4oz prunes
• 3oz dates
• 3 Tbsp cocoa powder
• 1 Tbsp carob powder
• 8oz coconut sugar or 6 Tbsp of maple syrup
• 1 tsp vanilla essence
• 1 tsp baking powder

Directions 

1. Preheat oven to 180c and line a baking tin (8×8 inch is what I used) with parchment paper.
2. Place the dates and prunes into a tea cup and add boiling water, just enough to cover the fruit. Leave to cool.
3. Take a couple of tablespoons of the flour and put into a saucepan, over a medium heat, gradually add the soya milk and continue to stir until it thickens. Take off the heat and set aside to cool.
4. In a blender, add the oil, sugar, vanilla essence and add the cooled dates and prunes along with their water and blend.
5. Add the flour, cocoa and carob powder to the blender and blitz until smooth.
6. Pour the mixture into the prepared tin and bake for 25-35 minutes, until firm and springy.
7. Leave to cool in the tin and serve

 – ENJOY –