It’s December, finally! And you know what that means…
… Christmas recipes!!! :)))
Hazelnuts are such an autumn food to me. I never really crave Nutella as it’s not something I grew up eating (Kwatta and Speculoos, on the other hand…) but when autumn rolls around and fresh nuts are in season, I simply can’t resist. And because I associate them with cold windy weather, they seem like the perfect Christmas food to me, too.
Marshmallows are another non-vegan thing I don’t really miss, but I have to admit there’s something terribly appealing about rocky road bars. Dark chocolate, crispy nuts and chewy marshmallows? Whoever thought of that deserves the Nobel Food Prize. (Wait, there’s no Nobel Food Prize? What?!!)
But even better than that–yes, I know it’s hard, but trust me–are rocky road brownies. The marshmallows melt into gooey, sticky blotches of intense sweetness in the middle of the thick chocolate sponge, and when a hazelnut hits your teeth, the crunch is so utterly satisfying you might just moan. Boyfriends, be warned–you’ve got competition, boys.
100g brown sugar
200g self-raising flour
50g cocoa powder
125ml apple sauce
160ml almond milk (soya or rice will do fine, even hazelnut)
1/2 tsp baking powder
Pre-heat the oven to 180ºC. Line a small rectangular tin ( cm x cm) with baking parchment.
Place the tofu, apple sauce and almond milk in the blender and process until smooth. Beat the mixture with the sugar and cocoa powder, then gradually add the flour and baking powder.
Fold in the marshmallows and hazelnuts. Pour the batter into the lined tin, smoothing the top with a spatula, and baking for 35 minutes.
Let the brownies cool completely before you remove them from the tin and cut them into 15 separate brownies.