Vegan Fudge Brownies


Finding ways to reduce the amount of animal products from your diet is not only great for your body but for the environment to. I do eat some animal products when I feel I need it nutritionally but there are some things we can easily go without.

Vegan is a loaded buzz word. People back off and think of a cult like nature. It sounds limiting. But just like sugar and refined flours there are so many natural and tasty alternatives available to us now.

I can honestly say that these fudge brownies are TASTIER than my old sugar and butter laden ones I’ve made in previous years.


  • 1 and 1/4 cups of Doves organic gluten free flour you can get this in most supermarkets in the ‘Free From’ isle
  • 1 cup raw sugar/coconut sugar/honey/sugar alternative
  • 1 cup warm water
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/3  cup coconut oil
  • Anything you would like to add e.g.. blueberries, nut, dark choc chunks etc.
  • 1 tsp vanilla extract

For the icing

  • 1 block coconut cream (leave in the fridge until needed so its reasonably firm
  • Large handful (about a punnet) Berries of  your choice


  1. Put the berries in a sauce pan with a tbsp. water and gently heat until they are soft and the water as turned to a thin syrup. You should still have soft but nearly whole pieces of fruit. Leave on the side to cool.
  2. Treat the coconut oil which should be solid but slightly soft, like butter  and cream together with the sugar
  3. Fold in the flour, baking powder and coco
  4. Add the warm water
  5. Here you can add the vanilla extract as well as other spices, nuts or berries
  6. Fold mixture into a loaf tin lined with baking paper (it will only fill it to about an inch or so thick.)-I put in a loaf tin instead of a baking tray as this creates the sticky fudge texture
  7. I have an aga so cooking time is variable but check after about 25 minutes in a conventional oven (180 Celsius) and it should be done.
  8. Take out of tin and leave to cool on wire wrack

For the icing

  1. Open the box of coconut cream but be careful when scooping into a mixing bowl. You want to avoid the fluid and just use the thick cream. Either drain away the fluid or use a spoon.
  2. Loosely stir in the cold berry compote to make a pretty coconut cream icing
  3. Roughly spread the icing over the cooled brownie loaf and out in the fridge to harden slightly-an hour or two
  4. Cut the loaf into 2 inch X 2 inch bite size pieces.
  5. I keep these brownies in the fridge over night due to the topping but bring to room temperature before eating as this is when they go all gooey:-)



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