Chocolate Brownies.

  • 1 cup of dates
  • 1 ½ cups of non-dairy milk
  • 1 teaspoon of vanilla extract
  • 2 tablespoons of oil
  • 1 cup of self-raising flour
  • ¾ cup of cocoa powder
  • 1 ½ teaspoons of baking powder
  • ½ teaspoon of salt
  • ¼ cup of crushed walnuts (optional)
  • ¼ cup of vegan chocolate chips (optional)

Soak the dates in 1 cup of non-diary milk for about an hour to soften them.

Preheat your oven to 180 °C and grease your tin (7×5 inch) with oil or bake paper.

Add the soaking dates with the non-diary milk to your food processor or blender and process until the dates are broken down and have formed a thick liquid. Add in the remaining non-diary milk, oil and vanilla and process until smooth.

In a large bowl, add the dry ingredients and mix together. Once all the dry mixture is stirred add the wet mixture (dates and milk) and mix until combined.

Fold in the walnuts and chocolate chips.

Once everything has been mixed in, transfer the batter to baking pan and smooth the top. Sprinkle extra walnuts and chocolate chips on top, pressing into the batter lightly with your hands.

Bake for  18 minutes or until firm and let the brownies cool completely before slicing and serving.