Almo Vegan Brownie



  • 2 cup raw cashews, soaked overnight
  • 2 cup blanched almonds, soaked overnight
  • 1/4 cup Almo crème
  • 1/2 cup coconut oil, melted
  • 1/2 cup brown rice syrup
  • 1/2 cup raw cacao
  • 1 Tsp cinnamon
  • 1 Tsp sea salt flakes
  • 3-4 Tbsp Almo Milk
  • 3-4 Tbsp Roasted Almonds, chopped
  • 3-4 Tbsp Cacao Nibs

Cacao Icing

  • 1/ cup coconut oil, melted
  • 1/4 cup brown rice syrup
  • 1/2 cup raw cacao
  • 1 tsp Almo Crème
  • 1 tsp vanilla extract
  • 1 tsp sea salt flakes

Dulce d’Almo (Caramel)

  • 1 cup Almo Milk
  • 1/3 cup Almo Crème
  • 3/4 cup coconut sugar
  • 1 Tbsp arrowroot starch
  • 1/2 Tsp salt
  • 1 Vanilla Bean, Scraped and halved


  1. To make the cacao brownie mixture, blend all ingredients until smooth. Depending on the consistency, you may want to add an extra couple tablespoons of milk to loosen into the and thick but not dry consistency. Pour into a coconut oil greased cake pan or straight onto baking paper. Place in the freezer for 30-45 minutes before layering with icing. For the icing, simply blend all ingredients in a blender. Once the base layer is set partially, pour over top layer and leave overnight to set.
  2. For the Dulce de Almo, warm Almo Milk & vanilla bean and seeds in a small saucepan over low heat for 10 minutes. Transfer half the milk without the vanilla bean to a blender. Add in all remaining ingredients into the blender and blend for 30 seconds or until mixed through. Return thickened mix to saucepan. Slowly bring to a simmer and reduce down for another 10 minutes until a desired consistency. Pour into a sterilised glass and refrigerate until cool.
  3. To serve, simply remove from the freezer and cut slices using a hot knife. Keep frozen or refrigerate cake for up to 3 days.