Vegan Cranberry & Walnut Brownies

vegan cranberry & walnut brownies

I created these gluten free, refined sugar free vegan brownies for one of my favourite brands, Indigo Herbs. I have been a massive fan of their products for while now especially their cacao powder so I was excited to create a festive recipe for them using it! I also used their cacao butter, maple syrup, cranberry powder and walnut butter for this delicious brownie recipe.

I have never used walnut butter before and was amazed as how tasty it is, it is fast becoming my new favourite nut butter. This means a lot coming from a serious peanut butter addict! I found that it helps give the brownies a soft, dense texture and is complemented perfectly by the sharpness of the cranberry powder. I consider these FODMAP friendly as I can tolerate small amounts of dried fruit so hopefully some dried cranberry agrees with you too!

These festive free-from brownies are the perfect healthier alternative for a Christmas treat!

Makes 12

Takes 60 minutes


2 tbsp chia seeds

6 tbsp cold water

250ml rice milk

100g Indigo Herbs walnut butter

50g coconut oil, melted

50ml Indigo Herbs maple syrup

75g Indigo Herbs cacao powder

75g gluten free oat flour

75g ground almonds

2 tbsp Indigo Herbs cranberry powder

For the topping:

50g Indigo Herbs cacao butter

4 tbsp Indigo Herbs cacao powder

3 tbsp Indigo Herbs maple syrup

1 tsp Indigo Indigo Herbs cranberry powder


Blender/food processor


8×8 inch brownie tin





Greaseproof paper


  • Preheat the oven to 165oc and line a 8×8 inch brownie tin with greaseproof paper
  • Mix the chia seeds and water together in a bowl and leave for 10 minutes until the chia seeds have absorbed all the water
  • In a blender of food processor combine the chia seed gel, rice milk, walnut butter, melted coconut oil and maple syrup until smooth
  • In a large bowl mix together the cacao powder, oat flour, ground almonds and cranberry powder
  • Pour the wet ingredients in with the dry ingredients and stir with your spatula until it is completely combined (you can mix everything your blender/food processor if you prefer)
  • Pour the brownie batter into the lined tin and bake for 15 minutes
  • Leave the brownies to cool in the tin for 10 minutes before cutting them into squares and placing them on a cooling rack until completely cooled
  • To make the chocolate topping, melt the cacao butter in a bowl over a saucepan of gently simmering water
  • Remove the bowl from the heat and whisk in the cacao powder, maple syrup and cranberry powder
  • Leave the chocolate to cool for 5 to 10 minutes to cool slightly and starts to thicken
  • Finely chop the walnuts and dried cranberries
  • When the brownies have cooled, drizzle the chocolate topping over them and then sprinkle over the chopped cranberries and walnuts
  • Store in an airtight container
  • Enjoy!

Indigo Herbs Ambassador

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