Table of Contents
Vegan Nut Almond Brownies
We agree: This recipe is not only tasty for vegans! Our delicious chocolatey brownies are easy to make and free from eggs, cow’s milk and butter.
80 minutes
40 minutes
40 minutes
light
Vegan
bake
€ € € €
ingredients
for 12 servings
- 1 carrot
- 80 grams of walnuts
- 80 grams of almonds
- 80 grams of hazelnuts
- 250 g wheat flour (Type 550)
- 250 g whole cane sugar
- 1 tsp (cream of tartar) baking powder
- 3 EL Cocoa Powder
- 1 teaspoon speculoos spice
- 300 ml almond plant drink plus 1 tablespoon for the glaze
- 80 grams of vegetable oil
- 1 EL Rum
- 180 g vegan dark chocolate coating
- 100 g vegetable margarine
- 80 g flaked almonds
preparation
- Preheat the oven to 180°C. Peel the carrot, wash and cut into pieces. Finely chop the walnuts, almonds, hazelnuts and carrots together in a high-performance food processor (or individually and one after the other in a chopper). Put in a bowl.
- Add the flour, sugar, baking powder, cocoa powder and the speculoos spice and mix in. Stir in the almond drink, oil and rum. Place a baking frame on the baking tray lined with parchment paper (approx. 1⁄2 baking tray size). Fill in the dough, smooth it out and bake in the oven for approx. 40 minutes.
- Roughly chop the couverture, heat in a water bath together with the margarine and stir in the remaining almond drink (1 tablespoon) until smooth. Allow the glaze to cool slightly, stirring occasionally. Then reheat for 2 minutes. Spread it over the cake. Sprinkle with the flaked almonds and let dry. Cut the nut and almond brownies into pieces and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 2,314 kJ 553 kcal |
| fat | 37.0 g |
| carbohydrates | 43.0 g |
| protein | 8.0 g |
