These rich vegan chocolate orange mince pie brownies are packed full of traditional festive flavours. They are the perfect vegan Christmas chocolate treat to share with friends and family, whether it’s for the big day or for a Christmas party.
The recipe is plant-based, vegan and gluten-free, making these the perfect Christmas dessert option if you want something a little different from traditional mince pies and Christmas pudding. Best of all? Everyone can enjoy them!
These brownies are enriched with our delicious vegan chocolate orange buttons, candied peel, orange zest and festive spices - as well as vegan mincemeat. Not only do they taste great, but they smell amazing.
All our vegan chocolate orange buttons are packed full of protein and fibre, with 43% less sugar than other vegan chocolate brands. They are free from dairy, gluten, nuts and soya and we don’t add any palm oil to our chocolate. So you can feel good whilst enjoying delicious chocolate.
Vegan Chocolate Orange Mince Pie Brownies
Whip up a batch in only 40 minutes, from start to finish. But be warned, these vegan chocolate orange brownies are totally moreish! We recommend sharing with friends immediately. Don’t say we didn’t warn you.
Don't forget to tag us @pushchocolate on Instagram if you give the recipe a try!
75g Push vegan chocolate orange buttons, melted and set aside to cool
75g Dairy free butter, melted
225g Coconut sugar
3 tbsp Maple syrup
65ml Fresh orange juice
1 Flax egg (1tbsp milled flaxseed mixed with 3 tbsp water) – left to stand for 10 mins
2 Oranges, zest of
5 tbsp Vegan Mincemeat
2 tbsp Candied peel
110g Raw cacao
1 Heaped tsp baking powder
150g Gluten free self-raising flour
Spice mix: 1 tsp cinnamon, 1 tsp ground ginger, pinch of cloves and nutmeg
Pinch of sea salt
50g Push vegan chocolate orange buttons, roughly chopped
Pre-heat an oven to 180 degrees and line a 8-inch by 8-inch brownie tin with non – stick parchment paper.
To a large mixing bowl add your coconut sugar and melted dairy free butter, whisk until combined.
Add in the maple syrup, orange juice, orange zest, 3 tbsp mincemeat, 1 tbsp candied peel and flax egg, whisk until combined.
Add the raw cacao, oat flour, spices, baking powder and salt. Fold in until you have a smooth batter.
Fold in the cooled melted chocolate before also folding in the chocolate buttons.
Transfer the batter to your lined brownie tin and smooth out with an offset palette knife so you have a smooth even top. Using a teaspoon, dot on the remaining mincemeat and candied peel, pressing it into the brownie mixture as you go.
Bake for 20 - 25 minutes, or until the top looks set and the centre isn’t wobbly. They will continue to cook / firm up a little as the brownies cool.
Cool in the tin for 10 minutes, before transferring to a wire rack.