Vegan Chocolate Brownie Skillet

Serves 2

The ultimate dessert to share during a romantic meal for 2 (or just keep it to yourself if you're feeling hungry!).

• 30g (1oz) coconut oil

• 50g (1.7oz) chocolate, chopped or in chips (divided), plus extra

• 30g (1oz) coconut sugar

• 45g (1.5oz) almond or cashew butter

• 1 tsp vanilla essence

• ½ large banana 60g/2oz, mashed

• 25g (0.8oz) cacao powder

• 25g (0.8oz) oat flour

• ¼ tsp bicarbonate of soda

• A pinch of salt

• 30g (1oz) dark chocolate banana pieces, plus extra

To serve:

• Dairy-free vanilla ice cream

1 Preheat the oven to 180°C (160°C fan)/350°F/Gas 4 and light grease a skillet or ramekin (approximately 14cm, or 5½ inches diameter).

2 Melt together the coconut oil and 25g (0.8oz) of chocolate and pour into a mixing bowl.

3 Add in the coconut sugar, almond or cashew butter, vanilla and mashed banana and whisk until smooth.

4 Now stir in the cacao powder, oat flour, bicarbonate of soda and salt and stir to a smooth, thick batter (do not overmix). Fold in the rest of the chocolate chips and the Dark Chocolate Covered Banana Pieces.

5 Pour into the skillet/ramekin and smooth over the top, sprinkle on extra chocolate, if desired.

6 Bake for 18 minutes or until crisping at the edges but tender and gooey in the middle.

6 Allow to cool for 5 minutes then serve with ice cream and extra

Dark Chocolate Covered Banana Pieces, if you like.

6 Without the ice cream, once cool, this brownie will keep for 1-2 days in the fridge wrapped well, although best eaten straight away. You can also freeze the brownie (check your skillet/ramekin is OK with this) and de-frost and eat the same day. To warm back up, pop it in the oven, covered for 5 minutes or microwave for 10 second intervals until warm.