What’s your favourite Easter Egg flavour? Ours happens to be Turkish Delight, so rather than indulge in all the crappy preservative, fake laden eggs full of ingredients you can’t pronounce from the supermarket aisles, we decided to create a masterpiece. And boy did we exceed all expectations with this number! A cross between delicious Turkish delight x chocolate fudge x brownie goodness.. Our tastebuds are still recovering from this explosive sensation.
You will need:
- 1 x Soulfull Tribe Chocolate Brownie Mix
- ¾ cup almond or coconut milk
- 80g of Loving Earth Coconut Mylk Chocolate
Turkish Delight Centre
- 1 cup frozen raspberries
- 2-4 tbsp water
- 2 tsp rose water
- 2 tbsp maple syrup
- 12 dates
- Preheat oven to 160° fan forced.
- Line a slice pan with baking paper and set aside.
- Soften dates by pouring boiling water over the top in a small bowl. Leave for 10 minutes and drain.
- Add Raspberries, water, rose water maple syrup and dates to a blender and blend until all lumps are gone and the mixture is thick and creamy. You may need to add slightly more water.
- In a large bowl, pour dry contents from Soulfull Tribe Earth Bag.
- Add coconut oil satchel from bag, along with ¾ cup of plant milk of choice.
- Stir until well combined. Note the mixture will be really thick and hard to stir if the milk is straight out of the fridge. Don’t be alarmed!
- Pour (or spoon mixture depeding on thickness!) into prepared tin, smooth out roughly and create dents in mix to spoon the Turkish delight mixture into.
- Place dollups of the Turkish Delight mix into the dents you created. You only need about half of the mix and you can use the other half to pour over the top or use it in your next smoothie!
- Using the back of a knife, gently swirl the Turkish delight through the brownie mix. Flatten the mix slightly with a spoon.
- Cut the Mylk Chocolate squares in half and push into the top of the brownie.
- Pop in the oven for approximately 45 minutes. This one takes longer to cook due to all the liquids. The middle may still be a little gooey which is awesome when popped in the fridge as it sets to a fudge consistency.
- Allow to cool as much as possible before cutting (if the hungry vaulters allow you to wait that long).