Makes 12 brownies
1 tsp baking powder
250g vegan butter
1 tbsp instant coffee
150g Twisted Nut Almond Butter
Pinch of salt
200ml soy milk
Juice from half a lemon
Preheat the oven at 180°.
Mix the plant-based milk with the lemon juice and set aside.
In a bowl, combine the dry ingredients.
Add the applesauce to the soy milk and mix well.
Using a hand mixer, mix the wet and dry ingredients until you get a smooth batter.
Pour the batter in the baking tray. Dollop the almond butter on top and create swirls with a spoon.
Bake for 35 to 40 mins or until cooked in the center.