Vegan Brookie

Suitable for vegans, these chocolate brookies are perfect to serve as a delicious indulgence on the go, or to sit down and enjoy with a cup of tea.

Recipe

ingredients	preparation
200g CHD-P70SA 100g margarine, vegan 32g cocoa butter	Melt gently together. Cool to 30°C.
60g ground flaxseed 180g water	Mix the water with the ground flax seed and add to the melted chocolate and butter mix.
130g Medjool dates 200g brown sugar	Blitz the dates and sugar together to a paste then add to the butter mix.
130g plain flour	Add the flour to the butter mix and ensure it is well incorporated. Place into a 23cm square frame.

ingredients	preparation
125g margarine, vegan 100g light brown sugar 125g caster sugar 1pod(s) vanilla pod 225g self-raising flour 200g CHD-P70SA	Beat all ingredients together in a mixer to form a crumb mix.
15g ground flaxseed 45g water	Mix the ground flaxseeds and water and form a "Flax Egg" . Add in and beat together to form a dough. Refrigerate the dough for 1 hour. Place the Brownie base into a four sided tray ( 23cm x 23cm ). Cook for 15 mins at 165°C. Roll out the cookie top the same size as the tray and place on top of the partially cooked brownie base. Continue cooking for 12 - 15 mins or until cooked through

ingredients

preparation

Beat all ingredients together in a mixer to form a crumb mix.

Mix the ground flaxseeds and water and form a "Flax Egg" .

Add in and beat together to form a dough.

Refrigerate the dough for 1 hour.

Place the Brownie base into a four sided tray ( 23cm x 23cm ).

Cook for 15 mins at 165°C.

Roll out the cookie top the same size as the tray and place on top of the partially cooked brownie base.

Continue cooking for 12 - 15 mins or until cooked through