Vegan brownie

Vegan Brownie




– 2 large tbsp. flax seeds

– 6 tbsp. hot water

– 100 g spelt flour

– 50 g of biocao cocoa powder

– 1 tsp. yeast

– 1/2 tsp salt

– 50 g coconut oil

– 50 g cashew cream

– 250 g boneless dates

– 2 teaspoons vanilla essence

– 80 ml Ecomil Almond Nature

– 150 g chocolate 85%





  1. Put the dates to be hydrated in hot water for at least 10 minutes.
  2. To make vegan eggs, add flaxseed and water in a blender and beat until smooth. In some mixers, it is preferable to first grind the flax until it is powdered and add the water by beating with a fork. Let stand for at least 5 minutes to thicken.
  3. Melt half of the chocolate (75 gr) in the microwave, with the option of defrosting so as not to burn it.
  4. Put the coconut oil, moistened dates, vegan eggs, cashew nut cream and d´amande Ecomil drink in the blender.
  5. Add the melted chocolate and beat again.
  6. Pour the mixture into a bowl and using a sieve or strainer, sift the flour with cocoa, yeast and salt. Mix well.
  7. Chop the rest of the chocolate into pieces and add them to the dough.
  8. Place in the oven, which will be preheated to 180º for 20 to 25 minutes, always checking that it does not burn and pricking it with a toothpick until it comes out dry.


Thanks to Lewis for his recipe,

Find out more on its Instagram @lewis_mulberry