Ingredients
Crust
1 ¾ cups all purpose flour (sub with gluten-free 1 to 1 baking flour)
½ cup raw cane sugar (sub with classic refined sugar)
pinch of salt
½ cup + 1 tbsp (4.5 oz/125 g) vegan butter
¼ cup almond pulp, well drained (from almond milk)
1 tsp vanilla extract (optional)
¼ cup + 1 tbsp vegan chocolate chips
Brownie Filling
2 flax eggs (2 tbsp ground flax meal + 6 tbsp water)
¼ cup vegan chocolate chips, melted
¼ cup + 2 tbsp (3 oz/85 g) vegan butter
½ cup raw cane sugar
½ cup almond pulp, well drained (from almond milk)
1 tsp vanilla extract
½ cup all purpose flour (sub with gluten-free 1 to 1 baking flour)
⅓ cup cocoa powder
1 tsp baking powder
pinch of salt
Decoration
vegan chocolate chip cookies (store-bought or made from leftover cookie dough)
Blue Buttercream (Optional)
1 ⅔ cups (7.5 oz/210 g) powdered sugar
½ cup (3.9 oz/110 g) vegan butter
1-2 tsp blue spirulina powder
½ tsp vanilla extract (optional)
Equipment
Rectangular tart pan 14 x 4.5 inches (35 x 11.5 cm), removable bottom (or a round tart pan with a similar size and volumetric capacity)