Ah, veganuary. At this time of year, the number of vegans practically explodes (hooray!) but with that grow the cravings of those trying to give up dairy for the first time (boo!). As we’ve shown you with a number of our community recipes, and our list of the best vegan replacements, there’s no reason why vegan treats can’t also taste delicious and feel indulgent. Take this recipe for double chocolate banana bread brownies with dark chocolate tahini ganache, dreamed up by one of our favourite plant-based foodies, Nourishing Amy. With maple syrup, coconut sugar and chocolate chunks there’s nothing ‘holier than thou’ about this, but the addition of Good Hemp oil and milk give it an omega-packed punch. Mark our words – this one’s so tasty you’ll be baking it long after January ends. Oh as well as being vegan, it’s also free from gluten and nuts.
Banana Bread Hemp Brownies with Dark Chocolate Tahini Ganache
Line a 8×8” baking tray with parchment paper and preheat the oven to Fan 160/180*C.
Mash the bananas in a large bowl and add the vanilla, chia seeds, Good Hemp oil, maple syrup and Good Hemp milk. Stir to combine and leave for 10 minutes.
To the bowl, add the coconut sugar, baking powder, bicarbonate of soda, flour and cacao powder and stir until there are no clumps of flour. Fold through the chocolate chunks.
Pour the mixture into the lined tin, levelling off the top and bake in the oven for 20-25 minutes or until firm to the touch. If you’re unsure put in a toothpick – if it comes out clean it’s ready!
Allow the brownies to cool in the tin for 10 minutes before removing onto a wire rack. Allow them to cool for a further 5 minutes before icing.
To make the dark chocolate tahini ganache, stir together all the ingredients until smooth and creamy. Spread on top of the brownies when cold and cut into 16 squares.
Store in an airtight container for up to five days.