Vegan Chocolate Brownie with coffee cream and salted caramel
This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
This Vegan Chocolate Brownie recipe is super adaptable, I often add cranberries and before we had nut allergies in the house, I used to add lots of nuts like pistachios and pecans then sprinkle them over top of chocolate icing, like in this chocolate brownie post 🙂 You can use pureed apple or pear in either recipe, I use pear these days as two of my girls are allergic to apple. I’m not actually a huge coffee person and never drink it, but I was lucky enough to receive some super yummy coconut milk drinks to review for the amazing Little Island Creamery so I used some of the coffee drink to make this icing. If you don’t have access to this, you can just substitute 1/2 cup strong coffee or any other flavouring (you could even add raspberry juice). But this coffee icing is a really beautiful match with the salted caramel and and the chocolate brownie. If you are a big fan of salted caramel, you may also want to check out this chocolate mousse with salted caramel and marshmallow recipe or another fan favourite chewy caramel chocolate slice!
- 250 g dairy free margarine
- 200g white sugar
- 100g brown sugar
- 150 g melted dairy free dark chocolate
- 50 g chopped dairy free dark chocolate
- 1 teaspoon vanilla extract
- 250g pureed pear
- 3 T chickpea brine (optional..I just like the texture with this addition)
- 110g standard flour (or gluten free flour mix)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons cocoa powder
- 1 tin coconut cream, refrigerated at least a day in advance
- 1/2 cup coffee or 2/3 cup coffee flavoured coconut milk (I used Little Island Creamery coffee milk)
- 2/3 cup icing sugar
- 200g dairy free margarine
- 1. Preheat the oven to 170 degrees Celsius.
- 2. Beat the margarine, sugars and vanilla together until creamed and fluffy.
- 3. Quickly add the melted chocolate, scraping any excess from the sides back into the mix.
- 4. Add the pear, chickpea brine and the dry ingredients and mix til just combined. Fold in the chopped chocolate.
- 5. Place in a tin lined with foil or baking paper and bake until set, approximately 25 minutes. Turn the oven down if the sides or top start to brown too much before the centre is set.
- 6. Cool completely in the tin.
- 1. Tip the liquid part of the coconut cream off, saving for another use such as smoothies.
- 2. Whisk the thick part of the coconut cream until thick. Transfer to a different bowl.
- 3. Place the margarine and icing sugar in the bowl and beat until white and fluffy, about 5 minutes.
- 4. Slowly add the cream a spoonful at a time. If you add it all at once or too quickly, it may 'split' (if this happens, start with some fresh margarine and icing sugar and slowly add the split mixture back in).
- 5. Gradually pour in the coffee or coffee milk.
- 6. Spoon over top of the cooled brownie and spread over evenly. If you have extra left over, or don't like it too thick, place in a container and freeze for later use.
- 7. Place in the refrigerator until set.
- 8. Cut into squares when cold and garnish with the salted caramel (I placed mine in a plastic piping bag and squeezed it over).
- You need to refrigerate the coconut cream in this recipe a day in advance.
- 1 tin coconut condensed milk
- 2 heaped Tablespoons brown sugar
- 1 heaped Tablespoon Golden Syrup
- 1 teaspoon sea salt flakes
- 1. Preheat the oven to 180 degrees Celsius.
- 2. Whisk the first 3 ingredients together then place in an oven dish (I use a glass Pyrex dish).
- 3. Place in the oven and cook until golden brown and thick. I cooked mine for exactly 15 minutes, stirring every 5 minutes, but it is dependent on the oven.
- 4. Stir in a good pinch sea salt, reserving the rest for sprinkling on top of the caramel when serving.
- 5. Cool completely, then refrigerate for several hours.
- This is also nice with nut paste (I use hazelnut) mixed into it if nut allergy is not a problem for you. I mix it in at the end when it's cooling.
Kaz Chauval
June 6, 2016
OMG! YUM! Your recipes are incredible. I’m so excited about this page and everything you have to offer. Definitely going to make my life so much easier x