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Monday, 27 November 2017

Chocolate cake & cookie bars recipe | Ft Pulsin

Vegan, gluten-free, wheat-free

Who can resist a chocolatey treat? Not me!!!
These are my scrumptious '3 ingredient' biscuit base, topped with a rich chocolate "Nutella" cake, a "Nutella" swirl, dunked in dairy-free white chocolate with a sprinkling of candy canes, chopped hazelnuts, icing sugar and chunks of Pulsin RAW brownies. How good do they sound?! 

I am so happy to feature the delicious Pulsin RAW brownies in this recipe!
Pulsin make some of the most yummy snacks, including their RAW brownies.
All Pulsin raw choc brownie recipes are free from gluten, dairy, soya, refined sugars and are non GM, meaning you can enjoy a bar which is vegan friendly, and suitable for those following dairy free, soya free and gluten free diets. YAY!!! 

Just one of these 50g bars is full of energy to keep you powering through your day. It also make a great healthy dessert option too.

Want to try these yummy healthy & guilt-free brownies- Treat yourself to 25% off with the code TREATME at —> <— Who could say no to that?! 
These divine chocolate bars are simple to make, taste absolutely incredible and look amazing.
If you want to make a quick & very easy dessert or snack, this is the recipe for you! Don't mind me whilst I go and tuck into one (or 2) Haha!! 

Preparation- 20 minutes
Baking time- 9-10 minutes
Makes- 6-8
Level- Easy

Ingredients for the base
-145g of plain flour (I use gluten-free)
-20g of cacao powder
-160g of coconut oil (Solid)
-5 tablespoons of maple syrup

Ingredients for the cake layer
-240ml of almond milk (I use unsweetened)
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1 tablespoon of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
-2 tablespoons of vegan Nutella
-Dairy-free white chocolate
-Chopped hazelnuts
-Candy canes (Optional)

To make the base
Step 1- Pre-heat your oven to 180 degrees c and line a medium sized square tin with greaseproof paper or grease with vegan butter.

Step 2- In a mixing bowl, combine the plain flour, cacao powder, coconut oil and maple syrup.
Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tin and pop into the oven to bake for 9-10 minutes, until golden in colour.

To make the cake layer
Step 1- Preheat your oven to 180 degrees c.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients to the dry and mix until a smooth batter.

Step 6- Pour the batter on top of the base.
Make sure to tap the tin on the worktop to remove any air bubbles.

Step 7- Swirl some vegan "Nutella" into the batter, then place the tin into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and it is springy to the touch.

Step 8- Place on a cooling rack and allow to cool fully. 
Once cool, slice into servings then pop them into a sealed container to keep them fresh before decorating.

I dunked my bars in melted dairy-free white chocolate, added on some chopped hazelnuts, chopped Pulsin RAW brownies and a light dusting of snow (icing sugar).


Shop the whole Pulsin vegan range here
Want to try these yummy healthy & guilt-free brownies- Treat yourself to 25% off with the code TREATME at —> <—

Pulsin are available in Tesco, Whole Foods, Ocado, Health Food Retailers. 
 A huge thankyou to Pulsin for collabing on this recipe with me!

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Holly Jade

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