Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



Growing up, my mother cooked a two-course meal most nights: a main and a sweet. I have fond memories of the sweet dishes; the hero ingredient was nearly always bananas as they were from Dad’s plantation. As a result, chocolate, my favourite sweet, was a rarity. Now, when I need a chocolate treat in the cooler months, I make fudgy chocolate brownies.

These fudgy brownies are vegan, deliciously rich when warm. It’s wise to remember they are meant to be a treat, made occasionally and not eaten often. They’re extra tasty with dollops of coconut yogurt or a scoop of frozen nicecream. The method for making these brownies is unlike others, created to be extra fudgy and gooey in the centre when slightly under baked.


Health benefits:

·       According to a new study by Harvard researchers, their analysis of 21 studies with 2,575 participants shows that cocoa consumption is associated with decreased blood pressure, improved blood vessel health, and improvement in cholesterol levels, among other benefits.

·       Eric L. Ding, PhD, of Harvard Medical School says the apparent health benefits come from polyphenolic flavonoids in cocoa that have the potential to prevent heart disease.




21 cm/8 inch square cake tin


1 cup vegan butter

1 cup coconut sugar

6 tablespoons maple syrup

11/3 cups spelt flour OR for GF, rice flour

1 cup dark cacao powder

2 teaspoons baking powder

pinch Himalayan salt

1 teaspoon vanilla extract

1½ cups walnuts

11/3 cups dark vegan chocolate chips

serve alone or with dollops of coconut yogurt and berries

Preheat the oven to 180’C/ 350’F/Gas mark 4. Line your cake tin with baking paper. Place the butter, coconut sugar and maple syrup into a saucepan on medium heat, and gently warm the mixture until the butter is melted and the sugar is dissolved, stirring occasionally. Remove from heat. Into a bowl, mix flour, cacao powder, baking powder and salt. Add to the butter and sugar mixture with the vanilla extract and stir until combined. Add the chocolate chips and walnuts and gently mix. Spoon the batter into the cake tin and bake for about 18-20 minutes until the brownie is beginning to come away from the sides and the top has started to dry around the edges, as you want a gooey centre. Remove from the oven and set aside on the wire rack to cool. Cut into rectangles, eat alone or as a dessert with dollops of coconut yogurt or frozen nicecream and berries. Enjoy!