Vegan Banana Buckwheat Chocolate Muffins

Vegan, Gluten Free, optional Sugar Free
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Guys, who here likes muffins.

I used to be so on the fence with muffins. I could take them or leave them, usually after eating the muffin top first. I think it’s because most of the muffins I used to eat were from the supermarket, and were a) HUGE so it was almost impossible to ever finish one without feeling obese and ill, and b) dry and super sweet and kind of…”clammy”. They also contained interesting ingredients like soy beans and monosodium glutamate.

No one wants that kind of muffin experience…no one.

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But everything changed when I had one fateful muffin at Bourke Street Bakery. It was full of raspberries and dark chocolate chunks and so good I shed a little tear of joy. I think I ate one of those muffins after soccer every weekend for about a year, not gonna lie.

But sadly my friends, all good things come to an end. When I was given their cookbook as a present one year I realised why those muffins are so delicious! They’re literally little balls of sugary butter held together with some chocolate. Yuuuum. But also not yum when you’re lactose intolerant like me…

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Enter the muffin baking stage of my life. There have been some pretty exciting creations, including banana chai cupcakes with cinnamon cream and the best carrot muffin recipe I’ve ever tried. This weekend though I wanted fudgy chocolate cake and no messing about.

I decided to try a version of this cocoa banana bread with buckwheat flour instead of normal. A lovely reader let me know that she had great success with buckwheat flour, and I did too! I used only half buckwheat, half normal wholemeal but she used fully buckwheat so if you like the taste, give it a go!

Also add chocolate chips. No excuses xxx Have a great week guys!

One Year Ago: Peanut Butter Granola Clusters 

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Banana Buckwheat Chocolate Muffins:
2 cups mashed overripe banana
1 cup brown sugar (or maple syrup)
2 eggs, lightly beaten (or 2 tbsp chia seeds mixed with 6 tbsp water for vegan)
120ml olive oil
2 tsp vanilla extract
1/2 cup wholemeal flour
1/2 cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt

optional: 100g chopped dark chocolate, raspberries or nuts

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Preheat the oven to 160C (320F) and line 12 muffin cups with muffin papers.

Blend together the banana, oil, sugar, vanilla and eggs and set aside. In a large bowl, whisk together the flours, baking powder, cinnamon and salt. Mix the wet ingredients into the dry gently with a spatula, until just combined. Stir in any extras.

Fill the muffin cups 3/4 full and bake for 10-15 minutes, until the muffins bounce back at the touch and are cooked through. Enjoy!

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Fudgy Cocoa Banana Bread with Chocolate Chunks (vegan)

Vegan, Refined Sugar Free

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 Tomorrow is me and my boyfriend’s two year anniversary! Two years ago this week I’d been waiting for him to properly ask me out for four months, and he kept texting me but never actually asked! So finally I just thought this is ridiculous, and invited myself over to watch a movie. I got lost on the train and was an hour late to the station, but I made it! We watched the Hangover. His favourite line is when Alan says “that’s how I’ve managed to stay single this long”. He drove me home at 2 in the morning because the last train had left. We’ve been together ever since. 

I made him a chocolate banana bread because he loves dark chocolate, and he loves banana bread. His ultimate dessert is probably brownies but I’ve made so many of those recently I don’t think I could face them again for a while. So this here is a rich, fudgy and very very chocolatey banana loaf. (Definitely more on the cake side of loaf). 

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I was inspired to make this after seeing Smitten Kitchen‘s amazing banana chocolate bread last week. I adapted my classic vegan banana bread to make a chocolate version, because I wanted the cake to be healthy too. (I’m that sick kind of person that thinks ‘whole-grains’ and ‘healthy fats’ in a cake make a better present than delicious sugar and butter…I know). So there is raw cacao powder as well as the rich dutch-processed kind, chia seeds, maple syrup and of course lots of banana 🙂 

I wasn’t expecting this to come out so moist and chocolate flavoured. The espresso really brings out the chocolate flavour, so don’t leave it out even if you’re a coffee fan! When I was in year 9 I did a term project which involved baking a chocolate cake every single week using different rising agents. It got to the point where I didn’t need a recipe, I didn’t need a scale, I probably could have made it blind-folded. I don’t have that recipe anymore but I remember the strong smell of warm coffee that would come out of the oven as it baked. It was such a good chocolate cake! And not coffee flavoured at all despite using a whole entire cup. 

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 This cake freezes really well (although I don’t think it will have to it’s so popular). Just cut into slices and wrap well with plastic wrap. You can eat it with ice cream and chocolate sauce if you want a crazy good dessert, or just slice it up with tea. It’s a very versatile cake. It only takes about an hour to make from start to finish too! So really, what are you waiting for???

Also, I’ve put chocolate chips as ‘optional’ in the recipe. That was a lie. There’s not really an option is there. Especially not if this cake is for someone you love!

One Year Ago: Plum Jam Swirl

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Chocolate Banana Bread with Chocolate Chunks:

2 very ripe bananas, mashed well

80ml (1/3 cup) brewed coffee

110g (1/2 cup) sunflower oil or butter for non-vegan

100g (1/2 cup) brown sugar or 1/2 cup maple syrup

3 eggs, or 3 tbsp chia seeds mixed with 6 tbsp water to make gel

120g (1 cup) plain white flour

120g (1 cup) cocoa powder, half cacao powder optional

2 tsp baking powder

optional: 1/2 cup dark chocolate chunks, 1 tsp vanilla extract, 1 tsp cinnamon

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Method: Preheat oven to 180C (356F) and line a loaf pan with baking paper. In a medium bowl, whisk together the cocoa, flour and baking powder. In a large bowl whisk the oil and syrup or sugar until well combined. Add in the vanilla if using, and the chia or eggs. Whisk well until combined. Add in the espresso and mashed banana and mix the wet ingredients well. Sift in the dry ingredients and stir just to combine. Stir in the chocolate chunks. Pour into the tin and bake for about 30 minutes, checking five minutes beforehand to stop it overcooking. Lasts 4-5 days, serves about 8-10. 

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Oat, Raisin and Chocolate Chunk Cookies (vegan and gluten free)

Gluten Free, Sugar Free, Low Fat and Vegan

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 This recipe was a long time coming. Don’t find this weird, but I often dreamt about these cookies, dancing around me in a little circle of deliciousness. Well, I mean I dreamt of what I imagined these cookies would be, if I had brought them into existence yet. After making ages ago Pastry Affair’s oat and sultana cookies I just couldn’t get them out of my head. They were seriously so good! So buttery and oaty and chocolatey. But they weren’t exactly healthy, despite what I tried to convince myself of with all those nutritious oats and chocolatey antioxidants.

I’m a firm believer in not making something taste bad for the sake of healthiness. It makes me mad when I see recipes for “birthday cake” which is actually a giant melon shaped as a cake covered in 99% reduced fat processed whip-cream sweetened with stevia. I mean come on people. What the actual *&#$. If someone presented me that on my birthday and I cut in to it expecting cake I would smash it on their head. 

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 So I really didn’t want to make these cookies until I could think of a way to recreate the buttery, flaky oat cookies in all their glory. What was the answer you wonder? Peanut Butter! Sweet and nutty food of the Gods. I referred to Gluten Free Vegan Girl’s recipe as well as Healthy Chef’s recipe and ended up combining features of both in what came out as exactly the perfect cookie that lived up to my memories. 

The cookies are sweetened with banana, dates and a tiny smidge of honey or maple syrup and they’re full of raisins and chocolate chunks. The quinoa flour makes them really flavoursome and adds heaps of health benefits as well, but you can substitute almond flour or hazelnut flour if you don’t have it. Similarly with the peanut butter, to make a nut-free version omit the butter and add in coconut butter or olive  or macadamia oil. Add an extra teaspoon of honey or syrup as well. They won’t have that yummy flavour of peanut butter but they’ll still taste great.
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These cookies are super healthy despite tasting as good as they do. The quinoa flour and oats have a much better protein content than plain flour, and the natural sweeteners take out all of the processed sugar and fats that normally go in to cookies. I love cookies, even giant ones full of chocolate and caramel, but I always feel a bit sick after eating them and still end up eating another one anyway…these aren’t like that. You could eat a couple for breakfast and feel fab, they have lots of slow-burning energy in them especially with the optional nuts and flax seeds. 

Each cookie is about 140-160 calories and don’t worry, this isn’t one of those recipes that says “makes thirty for each 100 calories” and you end up making eight. Twelve generous cookies easily comes out of this recipe. They do have a downfall, and that’s their appearance. Please forgive the very average photography today! Me and my camera were not having the best cohesion. Sometimes I feel really great about the photo aspect of the blog but sometimes I feel like a great big amateur struggling with every shot, stuck in awkward angles and lightings that are impossible to break out of. But they do taste great! And that’s all that matters hey? Hey??? So make sure you give them a go.

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Oat, Raisin and Chocolate Cookies: Inspired from here and here

130g (1 + 1/2 cups) rolled oats (not instant)

1 tsp cinnamon

60g (1/2 cup) quinoa flour or almond meal

60g (1/3 cup) raisins or sultanas

100g (4 ounces) vegan + sugar free dark chocolate chunks (or more dried fruit)

60g (2 + 1/2 tbsp) peanut butter

60g (1/2 cup) seeded medjool dates, soaked briefly in water

60g (3 tablespoons) honey or maple syrup

2 medium (1 cup mashed, 300g) bananas

1 tsp vanilla extract

Optional: 50g each (1/3 cup) flax seeds, pepitas, sunflower seeds or walnuts

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  Method:

Preheat the oven to 160C (320F) and line two cookie trays with baking paper. In a large bowl, stir together the oats, spices, flour, nuts and seeds, dried fruit and chocolate.

In a blender, combine the dates, peanut butter, honey or syrup, banana and vanilla and blend until smooth. Use a large spoon to mix the wet and dry ingredients together. Use an ice cream scoop or small ladle to grab even scoops of cookie dough and place them on the trays. Bake for 17-22 minutes, swapping the trays halfway through. The cookies are done when they are completely cooked on the outside but still slightly soft. They’ll firm up on the trays. 

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Banana and Dark Chocolate Chunk Muffins

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 I know! You don’t have to say it. You think I’m obsessed with muffins. You think that’s all I ever do. Make protein packed quinoa carrot muffins one week and posh little banana chai muffins the next. Well it’s not my fault muffins and cupcakes are so damn cute! And I’m not the only person who thinks mini cakes encased in paper are somehow so much more exciting and easy to serve than full-sized cakes. 

This week there were many many bananas. You’re probably imagining six or seven bananas ripening away in a fruit bowl right now, a typical kitchen scene that leads to banana baked cakes. Now take that image and multiply it by thirty! That’s right, I counted. You know that TV show called hoarders? Where they go in to people’s houses and they have newspapers from 1933 and pizza boxes filling their children’s beds? Well I’m one of those people. Although you wouldn’t know it, because it seems the only thing I hoard is overripe bananas (for now….). I deliberately buy a few too many and when the end of the week comes, steal some spotty ones away to the freezer, chuckling to myself like rumplestiltskin.

This week when my banana cube container reached overflowing in the freezer, and there were three ripe bananas still in their skins sitting on top of it, as well as fifteen small overripe bananas on the counter, it was time to take action. It was time for an intervention. So I adapted another Three Blue Ducks recipe, this time their famous banana and fig bread, into these chocolate chunk muffins. And let me just say one thing. These banana muffins put all those dry, powdery, gummy banana muffins out there to shame. TO SHAME.

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 They’re finally just as good as that super gourmet cafe muffin I’ve always wanted to recreate. They are somehow fluffy and dense at the same time. Somehow light yet moist, crunchy yet sticky, fruity yet chocolatey! You get the picture. They’re just that next level of yum. Sometimes you just have those moments in baking where you create something that makes you stop and think, wow. I made that. It happened when I made the vegan chocolate orange cupcakes, which just came out so so delicious and moist. It happened when I made a rhubarb and coconut crumble slice so crunchy and flavoursome no one could stop eating it. And it happened today!

Usually when I make something or follow a recipe, I might use features of that recipe again but it will be very rare that I’ll make it in it’s entirety more than once. These are those kind of recipes that never get improved upon. Everyone has their staple chocolate cookie recipe (I use David Lebovitz’) and their chocolate birthday cake recipe and their best sponge recipe. This is going to be my banana muffin recipe. Statement of the month. 

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 My mum isn’t much of a baker, she’s more of a savoury food fan. But she did used to make banana bread pretty regularly when I was growing up. It was a little bit hippy with a sesame seed crust and a dense, wholesome texture, and a little bit my mum’s baking with a slightly raw middle and little lumps of flour that hadn’t been sifted through. But man, I really loved it. It was always so exciting finding a piece in my lunchbox and eating it in first class even though it was still slightly frozen. 

Banana baked goods are so homely. I always feel worried at first posting them because the Internet is so saturated with them. Plus I’ve made a lot! Caramel Chocolate Muffins, Banana Maple Layer Cake, just to name a few. But then I think it’s not like readers have to go ahead and make everything I post. I know with most of the blogs I read all the time, I just want to eat the photos and the stories with my eyes. It’s not like a weekly update of what I should whip up in the kitchen.

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 Nowadays so many of the recipes I make are vegan or gluten free, sometimes both, and almost always sugar free. It was strangely therapeutic to pull out my old tins of flour and sugar and beat the eggs and vanilla together until fluffy. I didn’t have to worry about lumpy chia seeds or faulty blenders or strange overpowering raw flavours. These muffins may not be as good for your body as many other muffins on this site, but they are still very worthy and a little treat for every now and then.

If you don’t want to use chocolate chips, you could substitute 100g of walnuts (like the original recipe) or other toasted nuts and seeds, or you could throw in some raisins or blueberries, or just leave them plain. This is a simple recipe that you can take in a few different ways. Originally it was made for a banana bread. If you want to do that, substitute plain flour + 1 tsp baking powder for the self-raising, and increase the baking time to about half an hour to 45 minutes. 

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 Banana Chocolate Chip Muffin Recipe: Adapted from The Blue Ducks

200g (1 cup + 1.5 tablespoons) self-raising flour

½ tsp bicarb soda

1 tsp cinnamon

2 medium-large eggs (100g)

170g (3/4 cup) sugar

430g (1 pound or 3 large) bananas, mashed well, plus extra for garnish

45ml (3 tblsp) olive oil

40g (3 tblsp) melted butter

100g (2/3 cup roughly) dark chocolate, cut into chunks

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Preheat the oven to 160C (320F). Line 10-12 muffin tins with papers. Blend together the bananas and stir in the butter and oil.

Sift the flour, a pinch of salt, bicarb and cinnamon in a small bowl. Beat the eggs and sugar until pale and fluffy, about 10 minutes. Add the other wet ingredients and stir together. Gently fold in the chocolate chunks and sift in the flours.

Split in to muffin tins and top with a slice of banana, if you like. Bake for about 15-20 minutes, until golden on top and springy to touch. They last for 2-3 days, but best just out of the oven. They freeze well too!

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Whole-Wheat and Vegan Apple Spice Cake

 Vegan and Refined Sugar Free<a
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 To be honest, I was a little bit disappointed when my friend requested for her birthday cake not a towering chocolate and caramel creation, or some challenging multi-layered pastry tart, but a simple apple tea cake. Simple and tea and birthday and cake are not words meant to be put together in the same sentence! Birthdays are such a good excuse to make lots of pretty layers with all the favourite flavours of the birthday girl or boy. Simple tea cakes, they can kind of be made any day! I expected big things from this friend. She is a pretty impressive lover of cakes that has eaten many a brownie or slice of cake I’ve brought in to school or uni. But you can’t go against birthday wishes.

There’s a reason under “decorative/layer cakes” in my recipe section there’s no healthy recipes yet listed. (Apart from it being an obvious major challenge) usually celebration cakes are meant to be just that, a bit of a celebration. They’re meant to be sky-high for lots of sharing. And they’re meant to be specially flavoured depending on the cake receiver. They’re meant to look really pretty and dressed up in fluffy icing, or elegant and drizzled with some dark chocolate ganache. How was I meant to make an any day apple teacake that lived up to these kind of birthday dreams?? 

But this cake turned out not to be an any day sort of cake.

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To start with, the smell of it baking in the oven is amaazing. Think warm apple pie and spice cookies and hot crumbles and custard and mmmmm. You might think this is weird, but once it was baked I put it on a plate, brought it upstairs and kept the cake next to my computer all morning, so that while I studied I could smell it’s apply, spicy goodness. All day the house smelled like cinnamon and apple, and I’m kind of sad no one needs an apple cake again today just to perfume the house. 

The recipe is adapted from The Healthy Chef, a great baking blog full of healthy recipe ideas. I wasn’t actually looking for a “healthy” recipe, just one that didn’t use eggs, milk or white flour. (Ok, I know how silly that sounded). And I’ll admit, at first I was a little worried that a cake made entirely on a foundation of cubed apples would be a little…bland. Or watery. Or strange and thick. It really wasn’t at all though. I should have known from the combination of apple and cinnamon in cupcakes I’ve made before, that it was going to turn out well. I used wholemeal flour, and it formed the barest wisp of custard-like batter around the soft, spiced apples. There’s something really warm about this cake, even if you eat it cold. It tastes a lot like the insides of an apple pie.

The birthday girl really liked it too, which must be a good sign. I’m one of those terrible people that gives someone a birthday cake, and proceeds to eat a slice of it almost straight away and sometimes asks for another piece before they’re finished theirs. So I had ample opportunity to sample this cake. Between three of us we almost ate the entire thing in under an hour, which is a testament to how easy it is to eat. It’s a very light cake, and fun fact; if you cut it into 12 slices it’s less than 150 calories for a piece. 

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 I don’t really think about calories very much but that’s pretty impressive for something that tastes like pie. I think so, anyway. You always hear people advertising their recipes as healthy enough to “eat for breakfast”. Well this cake is definitely healthy enough to eat for breakfast. It’s like an entire serving of fruit just for you. And all the goodness of whole grains! And olive oil for your skin! 

Also, who likes my new doilies? Doilies are No. 1, the funnest name of anything ever, and No. 2 the funnest pieces of cloth ever. Seriously, they’re so random. Imagine the days when every afternoon people had tea and cake and a table covered with scones and doilies. Times have really changed. My new doilies are actually old doilies from Vinnies discovered by my step-dad and quickly purchased. I love the little flower patterns, they’re actually so cute. I like to think they were knitted by a little grandma somewhere for her grandkids who grew up and didn’t really need or want so many doilies, and now they’ve come to me. 

The original recipe calls for almond meal and a topping of walnuts, which I omitted. If you like nuts or want a gluten free option, substitute 2 cups of almond flour for the 1 cup of wholemeal, and increase the amount of apples to about eight. Believe me, I tried to fit in the original recipe’s calling for 800g of apple chunks, but there was just no way the tin or the batter was going to hold so much apple. It was pretty heavy on the apple as it were. But if you want more of an apple slice with occasional hints of cake batter, the original recipe calls for 800g (about 7 medium apples). 

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Wholemeal Apple Cinnamon Cake: Adapted from Apple Cake

2 tablespoons chia seeds mixed with 4 tablespoons water to form a gel

130g (1 cup) wholemeal flour

1 tsp baking powder

2 tsp cinnamon

1/2 teaspoon each nutmeg and ground ginger

600g apple (3 cups, just over a pound), chopped into small 2cm chunks (skinned optional)

70ml (1/4 cup) olive oil

85ml (1/4 cup) maple syrup or runny honey for non-vegan

110ml soy, almond or rice milk (1/2 cup)

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 Method:

Stir up the chia and water and leave to thicken.

Preheat the oven to 150C (300F) and grease line a 20cm round cake tin (8 inch) with baking paper. Whisk in a bowl the flour, spices and baking powder. Mix the honey, oil, milk and chia water together and add to the dry ingredients. Stir gently to combine. Pour in the apple chunks and stir everything gently together until just combined. Bake for about 35 minutes to 45. It’s hard to tell if the cake is done because the apple chunks will wipe any mix off a skewer, but the middle should spring bake when you touch it and the cake should be nice and domed. The edges should be just beginning to pull away from the sides of the tin. Cut into slices and eat warm, but it’s great at room temperature too. Best eaten within two days, any longer and the top will go slightly soft from the juice of the apples. IMG_6873 

Tea Infused Raw Chocolate Brownies (vegan, gluten free and sugar free)

Vegan, Gluten Free, Refined Sugar Free and Raw
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Do you know what I find really unnerving? When someone tells me they don’t like chocolate. I’m serious. It’s not just a little bit strange. It’s not like I don’t like picky eaters. Or people that don’t like some delicious things, there’s lots of those people in the world. I have a friend that doesn’t like cheese. (I know…) And I can accept that. But telling me you don’t like chocolate, it’s like saying you don’t like joy. Or you don’t like friendship. It’s like saying you don’t like life! It makes me wonder what kind of person they really are…

Maybe that’s extreme, but you have to admit it’s weird. Chocolate is just so necessary in life. I eat something in chocolate form Every. Day. Not always rich and decadent, usually plain or in the form of cocoa powder transformed into something amazing but still healthy. Brownies are a life-long obsession that will never quit, so this week when the chocolate craving called that’s what it had to be. I’ve made black bean and avocado brownies before that did not taste like burritos! But were instead dark and fudgy. But I wanted to try something that was easy to make as well as completely raw, and I wanted to try a new flavour as well! 

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 There’s been so many iconic moments in my life defined by chocolate I can’t even imagine living without it. All my teenage sleepovers were defined by cheap cadbury milk bars, horror movies and packets of kit kats and chocolate mint slices. I remember once watching all three Lord of the Rings movies in a row in a marathon and eating eight, EIGHT pieces of dark chocolate caramel slice in the process. (I don’t even want to know what that says about me). So many special occasions have ended with big slices of celebratory cake covered in chocolate icing. Me and one friend once pulled a half-cooked tray of brownies out of the oven while they were still raw and ate the whole thing with a spoon. That last one was actually kind of a regretful memory…but still, so many sweet childhood moments. 

Cocoa powder has so many health benefits and natural antioxidants I don’t understand the negative hype around chocolate! No I’m only joking. But it is really good for you. In its raw form, the nutrients and benefits are still preserved. You don’t get that most intense of chocolate flavours that comes from Dutch processing, but good quality cocoa is so deep and dark naturally it doesn’t need to be missed. Also you can use a blend to have the best of both worlds! That’s what I like to do for cakes and special occasions where chocolate intensity is imperative. 

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 These brownies have the most amazing flavour from being infused with black tea before being blended. I used organic apricots as half of the fruit, because soaking medjool dates would make them too soft I think. Non-organic apricots (the bright orange ones) are not as sweet as their natural brothers and cannot really be substituted. Try sultanas, raisins or figs. My little piddly blender is not really up to making vegan desserts on a daily basis. They always seem to require such intense blending! If you’re in the same spot as me, simple solution. Just lovingly share the load of your blender. I pound the walnuts myself in a mortar and pestle, because once they go in the blender that’s the smallest they’re going to get. Soak your fruit for extra long, cut it up in to tiny pieces. Do it in small batches and let the motor cool down in-between ingredients. Love your blender and it will love you ❤

There are lots of great things in these brownies and they have a perfect truffle-like texture when cold from the fridge. Don’t be fooled, they don’t taste like a classic fudgy chocolate brownie. Of course they don’t! But they taste like something else that is just as good, if not the same. It’s strange how processed flavours have evolved from natural flavours found in plants and whole ingredients. Like caramel for example. You taste caramel tones in things like honey, dates and maple syrup. Things that all occur naturally but are often discarded as not being as good as the “real” thing. Or coca cola! Apparently according to Jamie Oliver  it’s meant to taste like poached fruit in cinnamon and spices. Hmm…They kind of missed with that one. I think someone accidentally added tar to the original recipe and they tried to adjust it with mountains of sugar. 
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I’ve been experimenting with lots of new recipes this week and I’m really excited to share them. There’s a very summery frozen yogurt in my freezer that I am ready to destroy! Yuuum. I’m sorry for all my Northern Hemisphere friends because I know your summer is coming to a close, but the weather is beautiful here! It feels like the middle of November and it’s only September! Plus! Exciting news, I’ve paid for all my flights for the end of the year! Hoollllla. If you haven’t read already, I’m going to Europe and Thailand for two months and am so excited! 

If you’re feeling under-brownied and want to try some healthy brownies I’ve seen around and been inspired by recently, check out these bad boys:

The classic raw brownie from My New Roots

Salted raw brownie! Yuum from The Vedge

Coffee and Chocolate match made in heaven from Gluten Free Vegan Girl

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 Tea Infused Raw Chocolate Brownies:

350g (1.5 cups) medjool dates

300g (1.5 cups) organic apricots or sultanas

2 cups fresh shelled walnuts
1 cup strong brewed black tea

80g (5 tbsp) cocoa powder

 Soak the apricots in tea until soft (at least 20 minutes). Blend all the ingredients together. Press into a plastic-lined 20 x 20 (8 x 8) pan and chill for at least 4 hours. Remove with the plastic and cut in to slices. Keep in the fridge and dust with icing sugar. Yum!

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