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Servings: 15  

Preparation Time: 45mins. 


  • 100g wholegrain spelt flour

  • 25g cacao powder

  • ½ teaspoon baking soda

  • Pinch of salt

  • 50g brown sugar

  • 100ml plant-based milk

  • 4 tablespoons maple syrup

  • 2 tablespoons instant coffee granules

  • 5 tablespoons hot water

  • 100g unsweetened apple puree

  • 1 teaspoon vanilla extract

  • Flax egg = 1 tablespoon ground flaxseed mixed with 3 tablespoons water

  • 50g chopped nuts (e.g. almonds, walnuts or pecans)

  • 50g dark chocolate chopped into small chunks



  1. Preheat oven to 180 degrees Celsius.

  2. Prepare the flax egg by adding ground flaxseeds and water to a small cup, then stir together and leave to rest for 5mins.

  3. Add the flour, cacao, baking soda and salt to a large bowl and stir together well.

  4. In a separate bowl add the sugar, plant milk, maple syrup, coffee, hot water, apple puree, vanilla extract and flax egg to a small bowl and whisk together until well mixed.

  5. Slowly pour the wet mixture to the dry mixture bit by bit (stirring in-between) to get a thick batter.

  6. Stir in the chopped nuts and chopped chocolate​ and stir through evenly.

  7. Line baking pan (about 20 cm wide) with parchment paper and grease with some coconut oil.

  8. Pour the mixture into the baking pan and place in the oven for about 25-30 mins.

  9. Take out of the oven and let cool for about 10mins. before cutting into squares and serving. 

Penny recommends:

  • Serve warm with some banana ice cream.

  • Store leftovers in an airtight container in the fridge for up to 2 days.

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