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Vegan Nut Butter Brownies with Apricots

Preparation Time
15 - 20 minutes

Cooking Time
25 minutes

Makes approximately 18 brownies

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 100g Lucy Bee Coconut Oil, melted
  • 100g dried apricots
  • 100g Medjool dates
  • 50g nut butter (see our recipe to make your own)
  • 250g sweet potato, cooked
  • 75g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 50ml Lucy Bee Coconut Milk
  • 2 tbsp. organic cacao nibs
  • 100g ground almonds
  • 100g gluten free self raising flour


  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Line a 24 x 33 cm tin.
  3. In a food processor add the Lucy Bee Coconut Oil, apricots, dates, nut butter, sweet potato, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, Lucy Bee Coconut Milk and blitz to make a pureed mixture.
  4. In a large bowl, mix together the cacao nibs, ground almonds, flour and then fold the pureed mixture into this.
  5. Place the mixture in the tin, spread evenly and bake for 20 - 25 minutes - check by sticking a knife in the middle of the brownie it should come out clean.

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