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Pocketmags Digital Magazines
Pocketmags Digital Magazines

Brighten up your day


Makes 12 large or 24 small brownies

• 200g (1 cup) chopped dark chocolate or dark chocolate chips

• 225g (11/2 cups) raw hazelnuts

• 50g (1/2 cup) almond flour

• 3 tbsp unsweetened cocoa powder, plus more for dusting the brownies

• Pinch sea salt

• 140g (9-10) large, soft Medjool dates, pitted

• 1 medium sweet potato, baked, peeled, and roughly chopped

• 60g (1/4 cup) almond butter

1 Preheat the oven to 180°C (Gas Mark 4, 350°F). Line an 8 in square baking dish with parchment paper, extending the paper up the sides. Place the chocolate in the freezer.

2 Spread the hazelnuts on a baking tray and toast them in the oven for 10 minutes. Remove them from the oven and let them cool, then rub them in a clean kitchen towel to remove the skins. Reserve a few whole nuts for garnishing the brownies, and place the rest of the nuts in a food processor; grind into a meal. Make sure you don’t overprocess. Transfer to a large mixing bowl and set them aside.

3 Place the chilled chocolate in the food processor and grind into the smallest pieces possible. Transfer to the bowl with the ground hazelnuts and add the almond flour, cocoa powder and salt. Stir to mix evenly.

4 Combine the dates, sweet potato chunks and almond butter in the food processor and purée until smooth. Spoon this mixture into the bowl with the ground hazelnuts and chocolate; stir to combine thoroughly.

5 Spoon the batter into the prepared baking dish and even out the top with a spoon. Transfer the dish to the oven and bake for 25-30 minutes, until the top of the brownie is firm to the touch.

6 Remove the pan from the oven and let it cool to room temperature, then transfer the brownie to a cutting board, using the parchment paper to lift it out of the pan. Dust the brownie with cocoa powder. Chop the reserved whole hazelnuts and sprinkle them on top, if desired. Slice the brownie into bars.

Per 100g

Calories: 452, Carbohydrates: 33.0g, Sugars: 28.0g, Fat: 30.0g, Saturates: 5.9g, Protein: 9.5g, Salt: 0.12g

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About Vegan Life

Welcome to the February issue of Vegan Life! We have a super issue for you, packed with articles, recipes and interviews. We have spoken to activist Joey Carbstrong about his journey from doing time in a high security prison to animal welfare campaigner. His story is truly inspirational and evidence that it is never too late to move towards a compassionate lifestyle. We also have a wonderful interview with Lucy Holland, AKA Moocylu’s Designs, about her artistic style and some of the problems she has encountered on social media. One of our special features this month focuses on vegan butters and cheeses. Less than five years ago, it was near impossible to find a good cheddar replacement, let alone replacements for haloumi, parmesan, feta and camembert. Now, there are so many vegan cheeses that you are able to make a whole cheeseboard with different flavours, strengths and textures, but without any of the cruelty associated with traditional dairy. We have also put together a roundup of what you can expect from this year’s Vegan Life Live London, which is being held at Alexandra Palace on the 10th and 11th of February. We have shone the spotlight on some of the amazing talks, food, stalls and cookery demonstrations which will be taking place at Vegan Life Live to get you even more excited before the event! Finally, we were lucky enough to speak to an animal rights activist about the rescue of a piglet called Bella from a factory farm in Australia. Bella (who turned out to be male) was in an atrocious state when he was found, but some wonderful people rescued and cared for him and he is now on the road to recovery. With Christmas out of the way and Valentine’s Day on the way, it is the perfect time to stop and consider how we can all be a little more loving, and compassionate to the animals we share this earth with. As ever, please do get in touch and let us know what you are up to. We love to hear from our wonderful readers.