I dreamed up this recipe and idea! Yes, I actually conjured it in my sleep! I was dreaming about whizzing nuts and cocoa in a blender with some oil to make a nut-choccy sort of spread, reminiscent of Nutella, and it turned out super-tasty. So the minute I got up, I tried it out while I was making my first cup of tea of the day!
Okay. So the end results are not really like a creamy, chocolate spread, as my dream intended. It has turned out more like a thick, spreadable brownie, hence the name, but very versatile. Yes, you can use this as a spread for toast, crumpets and sandwiches - it's dense, but delicious. Just gooey, sticky, sweet, chocolately, nutty heaven, really!
And you could also use it as a dessert. All you have to do is place into the bottom part of a sundae or martini glass, and top with vegan whipped cream or coconut cream (easy to make - just place a can of coconut milk in the fridge for 24 hours, then scoop the thick cream off the top. Whisk with icing sugar, if you like) and a cherry.
Make a vegan knickerbocker glory of it by adding chopped banana, vegan ice-cream and strawberry sauce - if you want! For my dessert here, I actually used vegan 'clotted cream' that I bought from Devonshire Klotted Kream.
And, the best bit, you can form yummy choccie-nut truffles from it too, maybe even adding a bit of rum or whiskey as well, for some umph. These are probably relatively 'healthy' as far as truffles go, aside from the maple syrup.
All you have to do to make them is just roll the brownie mixture into balls, and then roll each ball in icing sugar, cocoa powder, dessicated coconut as desired, to make delicious petis fours!
The recipe that I give you here fills about a third of a small Kilner jar - probably just under. As a single person living alone, it's enough for me to use over a week or so making little treats for myself (it seems to keep a while - though I haven't tested it's 'use by' point!). And also - this amount would be enough to make four sundae-style desserts, using martini glasses.
But if you're a family - it will go in seconds, I'm sure, so double up at least! Your kids will love this and you will too, so make sure you get to try it before they get their mitts on it.
All this versatility, from a recipe that's too simple to be true! But just in case I haven't given you enough ideas on how to use this recipe, you could, of course, just be rather naughty and scoop it from the jar to eat as it is. I won't tell anyone, I promise.
May I ask one thing too? If you make it, PLEASE tell me about it and post a comment below, your feedback is what makes this blog worth doing for me :) Also - I would love to hear your ideas for other ways of using this recipe!
(PS. UPDATE! You can also try adding a teaspoon of vanilla extract for some extra depth of flavour, or a different essence or extract - though below is the original recipe).
Makes about 1 cup
¼ cup walnuts
¼ cup almonds
¼ cup cashews
¼ cup cocoa powder
¼ cup maple syrup
3 tablespoons sunflower oil
1. In a blender, grind all the nuts together until well-milled, although some pieces are fine. Pulse in the cocoa powder, and then the maple syrup and sunflower oil (you may use more or less oil, depending on the thickness desired).
2. You will need to scrape down the sides and stir a few times, to blend everything well. Once ready transfer the raw brownie mixture into a Kilner-style jar and store in the refrigerator until required.
PLEASE let me know if you make and like it!