These brownies are squidgy and very chocolatey… but not too sweet, add more of the coconut sugar if you prefer them sweeter, and the prunes add that extra squidge factor. I tried them at a dinner party with fresh raspberries and they were a big hit. My friend Vicki thought they were very truffley, so I changed the name.
They are also great with vegan vanilla ice cream or just as a dessert with coffee. You could also press a half walnut or pecan into the top if you fancy instead of the chocolate drops before you bake them. They are perfect if you are following a dairy free diet and fancy a bit of the old chocolate cake.
Makes about 24.
100g soft pitted prunes
100g of spelt flour (I use whole meal spelt)
25g of unsweetened cocoa powder
85g of coconut sugar or xylitol (or normal sugar)
100g plant based milk (I use Bonsoy)
1 teaspoon of vanilla extract
1/2 tablespoon of baking powder
50ml of mild olive oil or coconut oil
1/4 teaspoon of salt
Plain dairy free chocolate drops
Preheat the oven to 180c or 350f.
Oil a muffin tray for small muffins or spray with cake release spray (Amazon.co.uk)
Place the prunes, oil, vanilla extract and the plant based milk into a food processor and whizz up till a smooth paste. Now add the flour, cocoa, salt, sugar, baking powder and whizz again till mixed to a smooth batter.
With a spoon, spoon into tray. Press a few chocolate drops into the top of each one.
Bake for 6-10 minutes depending on the size of your muffin tin and your oven, oven temperatures can vary. They cook fairly quickly so keep an eye out. Too long and they will be drier and less squidgy. They are done when they are firmish.
Cool on a rack and dust with cocoa powder, or a sprinkle of Maldon salt crystals.
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