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
- Preheat oven to 180c and line a baking tin (8×8 inch is what I used) with parchment paper.
- Place the dates and prunes into a tea cup and add boiling water, just enough to cover the fruit. Leave to cool.
- 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.
- In a blender, add the oil, sugar, vanilla essence and add the cooled dates and prunes along with their water and blend.
- Add the flour, cocoa and carob powder to the blender and blitz until smooth.
- Pour the mixture into the prepared tin and bake for 25-35 minutes, until firm and springy.
- Leave to cool in the tin and serve
– ENJOY –
