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Vegan Chocolate and Blackcurrant brownies





  • 2 tblsp ground flax seeds
  • 150g dairy free dark chocolate
  • 2 tblsp coconut oil
  • 1 cup rolled oats
  • 1/2 cup ground almonds
  • 2 tblsp Arctic Power Blackcurrant Powder
  • 1/2 cup coconut sugar
  • 1 tblsp raw cacao powder
  • 1 tsp baking powder
  • 1/2 cup coconut yoghurt
  • 1/2 tsp vanilla extract
  • 1/2 cup dairy free chocolate chips


  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 7 x 9 inch / 18 x 24 cm tin with parchment, covering the base and sides
  2. In a small bowl or mug mix the ground flax seeds with 5 tablespoons of water and set aside
  3. Break the chocolate into pieces then melt with the coconut oil in a microwave or over a bain-marie (a heatproof dish set over a saucepan of barely simmering water)
  4. In a food processor or blender whizz the oats to a very fine powder.  Tip into a large bowl along with the ground almonds, Arctic Blackcurrant powder, coconut sugar, raw cacao powder and baking powder
  5. Tip in the yoghurt, vanilla, flax egg, melted chocolate and chocolate chips and stir until well combined
  6. Spoon into the prepared tin and bake for 30 minutes until set – it will firm up more as it cools!
  7. I’d recommend leaving it at least a few minutes out of the oven to prevent burnt mouths!  It also cuts better when it’s left to cool!

“We’ve recently discovered Arctic Power Berries and their wonderful range of berry powders.  Boy, they give a real hit of flavour to everything!  They’re fantastic in your morning porridge or overnight oats or try adding a spoonful to your weekend pancakes.  I see lots of berry tinged things in our future eating!” The Cook and Him. 

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