vegan
⏳ Prep Time: 70 minute
23 Apr 2021
304 kcal
5 gm
35 gm
16 gm
2 tbsp ground flaxseed 200g dark chocolate, roughly chopped ½ tsp coffee granules 80g vegan margarine, plus extra for greasing 125g self-raising flour 70g ground almonds 50g cocoa powder ¼ tsp baking powder 250g golden caster sugar 1½ tsp vanilla extract
STEP Heat oven to C/C fan/gas ½. Grease and line a cm square tin with baking parchment. Combine the flaxseed with tbsp water and set aside for at least mins. STEP In a saucepan, melt g chocolate, the coffee and margarine with ml water on a low heat. Allow to cool slightly. STEP Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining chocolate, then the flour mixture. Spoon into the prepared tin. STEP Bake for - mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within three days.
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