This delicious vegan choc treat is simple to whip up and full of nutty flavour.
- Serves16
- Cook time35 minutes
- Prep time10 minutes, (+ cooling time)
Ingredients
- 150g pkt Noshu 95% Sugar Free
- Choc Baking Chips
- 1½ cups (175g) Coco Earth Almond Flour
- 1 cup (150g) plain flour
- ⅓ cup (35g) cacao powder
- ⅔ cup (150g) caster sugar
- 1 tsp baking powder
- 125g dairy-free spread, melted
- 120g tub apple puree
- ½ cup (125ml) Oatly Oat Milk Barista Edition
- ⅓ cup (55g) Sunbeam Blanched Almonds, chopped
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 16cm x 26cm (base measurement) slice pan and line the base and sides with baking paper, allowing the sides to overhang.
Step 2
Reserve 2 tbs choc chips. Whisk the almond flour, plain flour, cacao powder, sugar and baking powder in a bowl. Make a well in the centre. Add the spread, apple puree and oat milk and whisk until well combined. Fold in remaining choc chips and half of the chopped almond.
Step 3
Spoon mixture into prepared pan. Smooth the surface. Top with remaining chopped almond and reserved choc chips, gently pressing into the surface. Bake for 35 mins or until just firm to touch. Cool completely in the pan. Cut into pieces to serve.