Method (brownie)

1. Preheat the oven to 180℃ fan, and grease the acorn baking pan moulds with some dairy-free butter or oil.
2. Sift the cocoa powder, flour and ground coffee together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
5. Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
6. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
7. Carefully spoon the batter in the greased tin, don’t overfill the cavities.  Tap the tin on the worktop to remove any air bubbles. TIP: Bake 1-2 tins at a time, cover batter left in the bowl with a damp tea towel to keep fresh.
8. Place the tin into the middle of the oven and bake for 25-30 minutes. As these are relatively small brownies, keep an eye on them after the 20 minute mark to ensure they’re not burning.  If you want a more fudgey brownie, you may want to underbake by 5 minutes!
9. Once baked, allow the brownies to cool slightly in the tin before sliding them out. As we greased the tin, they should easily slide out.
10. When you’ve baked all the brownies, wash the tin to remove any grease / baked on brownie bits and dry clean with a tea towel. You don’t want any moisture on the tin or this will seize your chocolate. 

Method (chocolate)

1. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Into a heatproof bowl, add the dairy-free dark chocolate and place over the pan. This creates a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat. Alternatively melt the chocolate in the microwave in 20 second intervals. 
2. Spoon the dark chocolate into the top part of the acorn mould, making sure to get right into the edges, place in the fridge to set while you melt the dark chocolate
3. Spoon the dark chocolate into the mould and spread out to cover (refer to video for example).
4. While the chocolate is still wet, press a brownie on top, pressing down enough so that the chocolate coats the brownie. Place into the fridge to set. This will take about half an hour.
5. Save some of the chocolate for adding on the final touches. 
6. Remove the brownies from the tin, spread some chocolate to the top of the brownie acorn and sprinkle over the hazelnuts. Use some chocolate to help stick a pretzel stick to the top of the brownie to resemble the acorn. 
7. Serve and enjoy!