Updated: Feb 12, 2019
Whoever said that Vegans can't have chocolate treats? Yes again, all things are possible!
5 tbsp sunflower oil
200g dairy free dark chocolate (see Tips)
170g self raising flour
180g caster sugar (ensure vegan friendly - see below)
1 vanilla pod
pinch of salt
230g soya milk
If you are cooking vegan, ensure your sugar does is not refined using bone char (see Tips). Choose an organic or beet sugar that is vegan friendly, or substitute the sugar with a vegan friendly syrup like Sweet Freedom Fruit Syrup or Lyle's Dessert Syrup. 1 tablespoon of syrup should be sweet enough to equate to 2 tablespoons of sugar, but adjust to your taste.
Preheat the oven to 180ºC/350ºF/gas 4. Grease a 20cm square baking tin with oil, then line with greaseproof paper.
Break 150g of chocolate into a bowl and place it over a pan of simmering water (the bowl should not touch the water). Allow the chocolate to melt slowly, then remove the bowl from the pan and allow to cool a little.
Now sieve the flour and cocoa powder into a large bowl, then measure in the sugar and a pinch of salt. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Mix up the dry ingredients then add the oil, soya milk and melted chocolate and beat until thoroughly combined.
Roughly chop and stir in the remaining chocolate. Pour the mixture into the prepared tin, spreading it out evenly. then place into the oven for 20 to 25 minutes. When you shake the tin, it should not wobble too much.
Leave to cool before removing from the tin and cutting into squares.