Vegan Valentine’s

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80% chocolate chip cookie dough, strawberry ‘cheesecake’ layered Oreos and rich chocolate-y brownie batter.

Need I say more?

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recipe from crazy vegan kitchen!

for the cookie dough base

  • 1/2 cup vegan butter, I use Flora Freedom
  • 6 tablespoons caster sugar (I omitted the brown sugar)
  • 1/2 teaspoon salt
  • 1/3 cup non-dairy milk, I used Soya
  • 1/2 teaspoon vanilla paste/ extract
  • 1 cup + 6 tablespoons plain flour
  • 1 cup vegan chocolate chips, I used Hotel Chocolat’s 80% Vietnam

 

  • 12 Oreo’s. I went with the limited edition strawberry cheesecake flavour because, pink.

for the brownie layer

  • 1 cup plain flour
  • 1 cup sugar
  • 6 tablespoons cocoa powder
  • 1/2 teaspoon salt
  • 1/4 cup melted coconut oil
  • 1/2-1 cup water
  • 1/2 teaspoon vanilla paste/ extract
  • sprinkles!
  1. Preheat the oven to 170C and line a traybake tray with parchment paper.
  2. In a bowl, cream together the butter, sugar, salt, milk and vanilla until fluffy. Sift in the flour and mix to combine. Stir through the chocolate chips.
  3. This will be incredibly sticky so you’ll need a spatula and some very clean fingers to smooth it over in the prepared tray.
  4. Top with the cookies.
  5. In another bowl mix together the flour, sugar, cocoa powder and salt.
  6. Add in the melted coconut oil and gradually add water until the mixture comes together and is sticky. Stir through the vanilla.
  7. Scrape the brownie batter on top of the cookies and smooth out.
  8. Add sprinkles!
  9. Bake for 25-30 minutes.
  10. Leave to cool in the pan completely before cooking (they are good warm though)
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