Serves 8-10
Ingredients
For the wet ingredients
- 300 ml plant based milk
- 100 g vegan dark chocolate
- 2 tbsp peanut butter
- 2 tsp vanilla extract
- 1 tsp almond extract
- 6 tbsp biscoff
For the dry ingredients
- 70 g light brown sugar
- 130 g ground almonds
- 40 g raw cacao powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of sea salt flakes
- 1 tsp cinnamon
Instructions
- Heat your oven to 180°C.
- Line the base and sides of a medium baking tray with baking paper
- Add the wet ingredients to a saucepan and gently heat to combine. Stir gently with a whisk to combine.
- Now add all the dry ingredients to a large bowl. Mix to combine.
- Transfer in wet mix into the bowl, fold in to combine. Now stir in the mincemeat and choc chips.
- Spoon everything into the baking tray. Press into the sides.
- Bake for 20 minutes, remove from the oven and let cool for at least a hour to set.
- Slice and store in an airtight container for up to 4 days.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.