Cranberry & Chestnut Chocolate Brownies

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So it’s the 1st of December and the countdown to Christmas has begun! And have I got something special and Christmassy for you today. Gooey, nutty, sweet and sticky brownies that are totally grain and dairy free! The dates make these brownies rich and perfectly dense and add most of the sweetness. I only added a dash of brown rice syrup to just give them a slight sweet boost to counteract the bitter raw cacao. They are super delicious warmed up for a few seconds in the microwave with some coconut milk ice-cream!

The combination of cranberries and chestnuts go really well in christmas dishes such as stuffing, but I’d never seen them paired together in sweet recipes. So I thought I’d test out the flavour combination in brownies and it definitely works! They add lovely textures and compliment the gooey chocolate beautifully! I felt so festive munching on these :)

Cranberry & Chestnut Chocolate Brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: Makes 9 brownies

Cranberry & Chestnut Chocolate Brownies


  • 130g ground almonds
  • 12 medjool dates, pitted and soaked in hot water
  • 3 tbsp coconut oil (hard from the jar)
  • 1/4 cup plant based milk (I used almond milk)
  • 20g raw cacao powder
  • 2 flax eggs (2 tbsp flax meal with 6 tbsp water - leave for 10 minutes until thick and gloopy)
  • 2 tbsp brown rice syrup (or maple syrup)
  • 1 tsp vanilla essence
  • 50g chopped pre-cooked chestnuts
  • 50g dried cranberries


  1. Preheat your oven to 180C/gas mark 4.
  2. Melt the coconut oil in a pan over a low heat. Add the dates, almond flour and melted coconut oil to a food processor and process until a sticky, smooth paste has formed.
  3. Add the rest of the ingredients except for the cranberries and chestnuts, and process again until just combined, stopping to scrape down the sides if you have to. The batter should be quite sticky and thick.
  4. Stir in the cranberries and chopped chestnuts. Scoop out your batter and put it into your baking tin.
  5. Bake for 30 minutes or until a knife comes out smooth.
  6. Let the brownie cool before removing from the tin. Slice and enjoy :)
SS x


  1. Julia December 2, 2015 / 6:27 am

    I have a bag of chestnuts waiting to be used… I may just HAVE to bake these! Sounds super yummy!

    • Sophia December 4, 2015 / 2:06 pm

      ooooo I hope you do Julia! Thank you! xx

  2. Fiona Wood December 2, 2015 / 10:15 am

    These look stunningly! My daughter is vegan so I shall show her. She made some brownies the other day from a vegan recipe book but they weren’t good! Instead of flax eggs, can we use egg replacer, only because we have it?
    Many thanks,
    Fiona. X

    • Sophia December 4, 2015 / 2:08 pm

      Thank you Fiona, thats so kind! I have never used an egg replacer but I should think that would work :) Let me know how you get on! x

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