Recipe: Vegan Halloween Brownies

Prep time: 45 mins

Serves: 4

Ingredients:

For the ghosts:

1 pack Violife Creamy Original (£2.50 RSP, available at Asda, Coop, Tesco, M&S, Waitrose & Ocado)

1 bag white vegan marshmallows

1 Tbsp Vanilla essence

100ml coconut cream

2 Tbsp Agave syrup

For the brownies:

140g plain flour

20g cocoa powder

200g caster sugar

80ml vegetable oil

1 tsp vanilla extract

200g vegan dark chocolate, melted

240ml coconut milk

75g vegan chocolate chips

Method:

Preheat the oven to 180°C. Line a 20X20cm tin with baking paper.

In a large mixing bowl, add flour, cocoa powder, sugar, and whisk to mix.

Add oil, vanilla, melted chocolate and coconut milk. Mix with a wooden spoon until combined. Add chocolate chips (keeping some for the ghost decorations) and mix gently.

Pour batter into the baking tin and bake for 25-30 minutes.

Meanwhile, in a medium mixing bowl whisk the Violife Creamy with the coconut cream, agave syrup and vanilla essence.

When the brownies have cooled down, cut into equal squares. Place a marshmallow on each square, using a little bit of the Creamy mixture as ‘glue’.

Using a spoon, pour the creamy mixture over the marshmallow, resembling a ghost shape. Use the remaining chocolate chips to decorate with eyes and mouths.