Unbelievably Delicious Vegan Chocolate Brownies

That's right, you read correctly... Vegan chocolate brownies, and best of all, they're delicious!

Vegan Chocolate Brownies

These gorgeous vegan brownies are a wholesome addition to your afternoon coffee. The recipe was created by Jonathan Beaton, the culinary mind behind the brilliantly creative "Lovely's, a vegan cookbook". This wonderfully foolproof recipe works perfectly for me every time and not only are they delicious but they're about as guilt free as chocolate brownies come. So why not give the recipe a try and let me know what you think!

Ingredients:

• 2 tablespoons peanut oil

• ½ cup chickpeas

• 2¾ cup powdered sugar

• ⅓ cup strong black coffee

• 1 tablespoon + 1 teaspoon white miso

• ½ cup + ¼ cup coconut oil

• ⅓ cup unsweetened cocoa powder

• ½ teaspoon baking soda

• ½ cup plain flour

• 2 green cardamom pods

• 2 tablespoons soy milk

Instructions:

1. Preheat oven to 200°C (390°F).

2. Add the following to a food processor and blend until no lumps remain: the peanut oil, chickpeas, miso, coffee, just ¾ cup of the powdered sugar and ¼ cup of the coconut oil.

3. Whisk the cocoa powder, flour and baking soda together in a mixing bowl.

4. Add the wet ingredients to the bowl and mix with a spoon to create a thick batter.

5. Pour the batter into a silicone loaf mould or parchment lined loaf tin. It will only fill a third of the mould.

6. Bake for 20 minutes, then leave to cool completely (or it will melt the cardamom cream).

7. In the meantime make the cardamom cream. Start by cracking open the cardamom pods and grinding the seeds (not the husk) into a very fine powder with a mortar and pestle.

8. In a food processor, combine the cardamom powder, the soy milk, the remaining 2 cups of powdered sugar and the remaining ¼ cup coconut oil. Keep the mixture chilled until you’re ready to assemble the dessert.

9. Take a cup measure and press it into the brownie loaf to cut out two round shapes. Place the rounds into coffee cups, spread the cream on top and dust with cocoa powder.

A Healthy Breakfast To Kick Start Any Day!

This quick and easy avocado toast and poached egg recipe will fuel your morning whatever you have in store. It's a healthy, protein-packed breakfast that the whole family will love!

Avocado Toast with Poached Egg

Breakfast...My favourite meal of the day! Not only does it kick start my metabolism but it gives me that boost of energy I need to get going. This brilliantly straightforward three step recipe is quick and easy to make but packed full of nutritional goodness. Of course this tasty dish needn't be restricted to the breakfast table. I'll often have it for lunch or as an afternoon snack but regardless of when you choose to eat it, my top tip is to add some chilli flakes from time to time. It's a great way to introduce a little variety, not to mention a little added kick!

Ingredients:

• 1/2 avocado peeled, seeded

• salt & pepper to taste

• 2 slices whole grain bread or bread of choice

• 2 eggs

• chilli flakes (optional)

Instructions:

1. Mash the avocado in a small bowl and season with salt and pepper.

2. Toast 2 slices of whole grain in a toaster until golden and crispy, place the mashed avocado over the toast, top with the eggs, and sprinkle red pepper flakes, if desired.

3. For poached eggs: Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir in the vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes. Remove the egg with a slotted spoon and repeat for a second egg if desired.