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