Sophie says...

' This chocolate traybake is a cross between a brownie and chocolate sponge. It looks so decadent and tastes delicious as well as being gluten free and dairy free. I had a leftover can off coconut milk which I used for the chocolate sauce. Most of the ingredients you should have in your store cupboard and the recipe is really quick to make. I love chocolate and this definitely hits the spot. It also works really well as a dessert served with coconut yoghurt or ice cream. Delicious!' 

Chocolate Traybake with Chocolate Sauce


Serves 12
Image by Rachael Gorjestani


1 cup of ground almonds

½ cup brown sugar

3 Eggs

100g 70% dark chocolate

200ml coconut cream

Pinch of sea salt

½ tsp baking soda

½ tsp baking powder (gluten free)

1 tsp vanilla essence

Chocolate Sauce

80g 70% dark Chocolate

200ml coconut milk

2 Tbsp almond butter

1 Tbsp of maple syrup

Pinch of sea salt


1.  Place the eggs and sugar into a bowl and whisk to combine.

2.  In a non-stick pan heat the coconut cream, when it just comes

 to the boil turn off the heat and add the dark chocolate and sea salt. Stir to combine until the chocolate is thick and smooth.

3.  Add the chocolate to the eggs and sugar and stir. Add the vanilla essence.

4.  Fold the ground almonds, baking powder and baking soda into the chocolate mixture.

5.  Place the chocolate mix into a lined brownie tin and place into a pre-heated 180-degree oven. Bake for 15 minutes. Remove the traybake to cool.

6.  In a non-stick pan heat the coconut milk until it starts to boil. Turn off the heat and add the chocolate, almond butter, maple syrup and sea salt. Stir the chocolate until it is thick and smooth. Pour the chocolate sauce over the traybake. Slice into squares and enjoy!