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)