Meat Free Monday One day a week can make a world of difference

Brownie Bars

Ryland Peters & Small
  • Serves: Makes 6
  • Preparation: 10
  • Passive: 60
  • Ready: 70

Take these five ingredients and blitz yourself a raw, vegan chocolate brownie in no time at all!

Ingredients

  • 300 g cashew nuts
  • 120 g walnuts
  • 110 g raw cacao powder
  • 100 g soft dates, pitted
  • 1 tablespoon coconut oil
  • agave or pure maple syrup, to taste (optional)

Method

Put all the ingredients in a food processor or blender and blitz until they are well combined and you have a smooth and rather sticky paste. If it is too dry, add 2 or more tablespoons of agave or maple syrup.

Scrape the mixture into a 22 x 15-cm/9 x 6-inch deep baking pan or container, lined with baking parchment and smooth level with your hands. If you don’t have the correct size of pan, lay a sheet of cling film on a board, scrape the mixture onto the sheet and shape it with your hands into a rough rectangle about 2.5 cm/1 inch thick. Wrap in cling film.

Refrigerate for 1 hour before cutting into about 6 squares to serve.

Additional notes

Recipe taken from Vegan Snacks published by Ryland Peters & Small (£9.99)

Photography © Ryland Peters & Small

“Need a healthy way to satisfy chocolate cravings? Take these five ingredients and blitz yourself a raw, vegan chocolate brownie in no time at all!”

'Vegan Snacks' front cover

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