Not just amazing for coffees and breakfast bowls, Dug Potato Milk also makes an amazing vegan chefs companion! Check out this delicious vegan brownie recipe from @nattismat
Ingredients:
- 100g dark dairy-free chocolate
- 100g coconut cream
- 1 tablespoon light or dark syrup
- A pinch of flake salt
- 170g granulated sugar
- 82g dark muscovado sugar
- 65g roasted or peeled hazelnuts
- 210g spelt flour
- 80g hazelnut flour
- 100g cocoa
- 2 tablespoons vanilla powder
- 100ml strong, cold coffee
- A pinch of flake salt
- 200ml rapeseed oil
- 100ml Barista plant milk
Method:
1
Place all the ingredients in a pan and heat gently until the chocolate melts.
2
Remove from heat, leave to cool and put in fridge for a couple of hours until cooled.
3
Whisk the chocolate ganache and place in a piping bag .
4
Preheat the oven to 200 degrees and then mix all the ingredients into a smooth batter.
5
Line a 18-20 cm pan or rectangular loaf pan with parchment paper. Pour in the batter and bake in the middle of the oven for 15-20 minutes. (the brownie should be a little "rocky" when done!)
6
Leave to cool and then put in the fridge to solidify.
7
Cut the brownie into 8 pieces and pipe on the chocolate ganache.
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