Celebrating Valentine's Day with all of the colours and flavours of love, with this divine dessert.
Make these brownies to share with the one you love, whether that be yourself, or your significant other
140g dairy-free dark chocolate
170g self-raising flour
3 heaped tsp cacao powder
160g coconut sugar
1 tsp vanilla essence
5 tbsp coconut oil (melted)
200ml canned coconut milk
100g dark chocolate chips
50g Cacao nibs (optional)
400g fresh raspberries
350g granulated sugar
2.5 tbsp lemon juice
125g vegan butter
300g Icing sugar
2 tsp vanilla extract
Splash of oat or coconut milk
For the brownies
For the jam
For the cream
Preheat oven to 180C gas mark 4.
Grease and line a 20 x 20cm baking tray.
Break the dark chocolate into pieces and place in a heat proof bowl.
Sit the bowl over a pan of simmering water (ensure that the water is not touching the bowl.)
Stir the chocolate until it is melted. In a separate bowl, sift together flour & cacao powder. Stir in the coconut sugar, salt & vanilla essence.
Slowly add the melted chocolate, coconut oil & coconut milk. Stir well.
Add the dark chocolate chips & a pinch of salt.
Bake in the oven for 25-30 minutes until crisp on the outside but gooey in the middle.
Making the jam
Put the raspberries, sugar and lemon juice into a pan.
Place over a low heat until all sugar crystals have dissolved - stir occasionally. Bring the pan to the boil and time for 8 minutes. Leave to cool.
In a separate bowl, cream the butter. Gradually add the icing sugar and vanilla extract. Whisk until smooth.
Remove the brownies from the oven and leave to cool.
Slice into chunky squares then spread a brownie slice with a layer of buttercream, then the jam and then another brownie to complete the sandwich. Enjoy!
Feel free to use store-bought jam instead of making your own (we won't tell!)