Vegan Snickers Brownie Skillet
2 tbsp chocolate nut butter
2 tbsp cocoa butter
1 tbsp sugar of choice
2 tbsp maple syrup
2 tbsp natural almond yog
2 tsp cocoa powder
2 tsp coconut flour
4 tbsp water
The Peanut Caramel
3 tbsp coconut sugar
1 tbsp olive oil
4 tbsp natural almond yog
Big pinch of sea salt
1 tbsp deep roast crunchy peanut butter
1 tbsp homemade peanut caramel
Vegan chocolate chips
Vegan ice cream (peanut butter flavour)
Preheat your oven to 180°C
Add your chocolate nut butter to a microwave safe bowl, along with the cocoa butter and microwave for 1 minute at 600W.
Stir well, then add the sugar, syrup and yog and mix until you get a thick batter
Add your hot water as well as the coconut flour and cocoa powder and mix until you get a thick brownie batter.
Transfer to your mini skillet, and smoothen the top with a spatula, spoon 4 tsp peanut caramel over, and using a toothpick or knife, swirl it through the batter.
Top with chocolate chips and bake for around 20 minutes.
Whilst it’s in the oven, make your caramel – add the oil to a pan on medium – low heat, followed by the sugar, and mix well with a wooden spoon until the sugar has dissolved.
Add your yogurt- it will bubble vigorously, but you need to keep stirring well.
Eventually, it will become clearer and form a caramel – if you want it to be runnier, add more yogurt, or some soy milk (after cooking).
Add the caramel to a small bowl and leave to set slightly – if your brownie is nearly done, put it in the freezer to cool down and thicken.
Remove your brownie from the oven, leave to cool slightly, then trim the edges to leave uniform sides.
Remove your caramel from the freezer (if in there) and stir through your deep roast peanut butter.
Cover the base of your brownie with 1 tsp smooth peanut butter, then spread over 1 tbsp the peanut caramel, and melt your chocolate for the top, spreading over and topping with sea salt.
Refrigerate for 15 minutes or freeze for 5 and eat straight away.