Brownies with a twist

For 16 pieces

150 g La Vida Vegan pistachio paste
175 g self-rising baking flour
40 g cocoa
200 g cane sugar
175 g almond milk
160 g sunflower oil (175 ml)
1 vanilla extract
1 tsp baking powder
1 tsp salt
100 g blackcurrants
2 tbsp sugar
lemon sorbet

The instructions

  1. Preheat the oven to 170 degrees.
  2. Grease a brownie mould with oil and line it with baking paper.
  3. Mix the self-rising flour with the cocoa, cane sugar, baking powder and salt in a large bowl.
  4. Put the La Vida Vegan pistachio paste, almond milk, sunflower oil and vanilla extract in another bowl and whisk until smooth.
  5. Then pour in the baking flour mixture and mix briefly to make an even batter.
  6. Pour the batter into the brownie baking tin and bake the brownie for about 25min until golden brown and done.
  7. Remove from the oven and let cool partially.
  8. Cut into 16 equal pieces and serve with jam and lemon sorbet ice cream.
  9. Cut the banana chocolate sandwich diagonally in half and serve immediately.