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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Brookie Tart

Prep Time: 45 min, Baking Time: 35 min, Cooling Time: 30 min

You can't decide between cookies and brownies? Use your leftover pulp to create this delightful Brookie Tart. It combines a cookie crust with a brownie filling- Completely vegan with a gluten free option!

Servings: 10

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
  • ¼ cup almond milk
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)

Directions