Seaweed Chilli Crush wins Taste of the West GOLD 🏆 Award 2020 Seaweed Chilli Crush wins Taste of the West GOLD 🏆 Award 2020
Vegan Dulse, Chocolate and Cranberry Brownies

We created this divine recipe in response to a request for a vegan version of our Seaweed and Cranberry chocolate brownies.

We've switched out the eggs for banana and flaxseed and the result is mighty fine. So, don't wait for Veganuary - give it a go today!

INGREDIENTS (serves 8)

  • 150g castor sugar
  • 120g ground almonds
  • 2 heaped tsp baking powder
  • 1 tbsp cocoa
  • 30g dried cranberries
  • 2 heaped tsp Seaspoon Dulse seaweed
  • 200g dark chocolate, melted over a pan of hot water
  • 250g raw beetroot, grated
  • 1 overripe large banana, or 2 small ones, mashed
  • 30g ground (milled) flaxseed, soaked in 150 ml water

Plus

  • Icing sugar and extra cranberries to decorate

METHOD

  1. Preheat your oven to 180c and line a baking tray (roughly 20 x 30cm)
  2. Put the dry ingredients including the Seaspoon Dulse seaweed, the beetroot and the cranberries in a bowl and stir well.
  3. Add the banana, flaxseeds and melted chocolate. Mix well.
  4. Pour the mixture into your lined baking tin and cook for 30 - 40 mins.
  5. Once cooled a bit, cut into squares and dust with icing sugar. Serve with more cranberries for decoration.

 Buy Seaspoon Dulse Flakes from our webshop:

Shop now

More to explore...

Beetroot, seaweed and cannellini dip
Beetroot, seaweed and cannellini dip
Beetroot, seaweed and cannellini bean dip Described as a 'heath-food titan' by BBC Good Food, beetroot are rich in vi...
Read More
Creamy mushroom and seaweed pasta
Creamy mushroom and seaweed pasta
This comforting pasta dish is elevated with the natural saltiness of the Seaweed mixed with flavoursome herbs. This i...
Read More
Celeriac and seaweed soup
Celeriac and seaweed soup
Celeriac is a great seasonal veg and is an easy one to grow yourself if you've got your sights on being more self-suf...
Read More

Leave a comment