Makes: 8 slices
Nutrition: per slice: 158 Kcal; Fat: 6.02 gr; saturated fats: 1.51 gr; monounsaturated fats: 12.2 gr; carbohydrates: 15.37 gr; Sugars: 9.6 gr; Protein: 4.26 gr; salt: 0.36 gr

Preparation and Baking time: 45 mins


  • 1/4 cup cashew milk (100ml)
  • 1 can of chickpeas (220g)
  • 1/4 cup of vegan protein blend (30g) – used Plantforce® Synergy Protein
  • 1/2 cup cocoa powder (30g)
  • 4 tbsp cashew butter or almond butter (60g)
  • 1/4 cup date syrup (70-80g) – you can use maple or honey


  • 1 pot of Alpro® smooth chocolate dessert
  • Enough berries to cover the cake – I have used strawberries, blueberries, raspberries, blackberries, and a few leaves of mint.


1 Blend all ingredients together, excel for a smooth dough, like a chocolate pudding.

2 Pour batter on a small, rounded tray and spread it with a spatula.

3 Cook at 160 C (320 F) for an 45min to an hour.

4 Let the brownie cool, then spread the chocolate dessert on top and add all the antioxidant rich fruits!


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