Brownies are a favourite all year round but we've partnered with Samantha Hadadi from Nourished Naturally to give them a festive twist. Your turn...

Ingredients:

Creates 12-16 brownies

160g good quality dark chocolate

125g butter (vegan /dairy-free, if needed)

3 tbsp aquafaba (chickpea brine)

3 tbsp cashew butter

½ cup coconut milk

Four We Are Tea Peppermint or Moroccan Mint tea bags (optional)

3 tbsp maple syrup

1 tsp apple cider vinegar

1 tsp vanilla paste

¾ cup coconut sugar

½ cup spelt flour (can use brown rice flour for gluten-free)

2 tbsp cacao powder

2 tbsp ground almonds

1 tsp bicarbonate soda

¾ tsp baking powder

¼ tsp salt

80g dark chocolate chips

Drop peppermint extract (optional)

For the topping –

1 tin coconut milk, chilled in the fridge overnight

Maple syrup, to taste

3 We Are Tea peppermint or Moroccan mint tea bags, split open

Drop peppermint extract (optional)

Pinch spirulina or matcha for green colour (optional)

Method:

1. Preheat the oven to 170C, then line a brownie tin with baking paper.
2. Either in a microwave or in a bain marie, melt together the dark chocolate and butter, stirring until completely smooth. Whisk in the aquafaba, then set aside for five minutes.
3. In the meantime, steep the four tea bags in the ½ cup coconut milk (N.B. this is an optional step for a stronger peppermint taste – omit this step if needed, skipping to the stage where you blend the coconut milk with the chocolate). Simply warm the milk in a pan on the hob, then remove from the heat and allow to sit for five minutes. Place the chocolate mixture into a blender, then blend with the peppermint coconut milk, cashew butter, apple cider vinegar and vanilla paste.
4. In a separate bowl, mix together all dry ingredients, then fold in the wet ingredients until combined. Stir in your chocolate chips. Your brownie batter should now just fall off the back of a mixing spoon (a soft “dollop” texture) – if it’s too runny, add a touch more flour. If it’s too dry, a splash more coconut milk will do!
5. Spoon your brownie mixture into the prepared tin, then smooth over with the back of a spoon.
6. Bake in the oven for 25-32 minutes (the lower time for a fudgier brownie, the higher time for more cake-like!) or until cooked through. Remove from the oven and allow to cool.
7. In the meantime, make your frosting by scooping out the “solidified” part of the coconut milk. Using an electric whisk, beat until light and fluffy.
8. Place the contents of the tea bags into a coffee grinder and blend until they form a flour-like powder – if it isn’t fine, you’ll get bits in your frosting! Add half of this mixture into the coconut cream, then beat, along with 1-2 tbsp of maple syrup. Taste and add more tea / maple syrup, if desired, or a drop of peppermint extract. Place in the fridge to firm up a little while your brownies cool.
9. Once your brownies are cool, spread over the frosting, then drizzle over melted chocolate. Cut into squares and eat!