Yields 24 squares

2 cups spelt flour
1 cup brown rice flour
1 cup Dutch processed cocoa powder
1 cup Vegan chocolate ships (optional)
1/2 cup sucanat or turbinado sugar
10 drops liquid Stevia
1 Tbsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 cups soy, almond or rice milk
2/3 cup unsweetened apple sauce
2 Tbsp apple cider vinegar
1 cup roasted walnuts*
1 cup dried cranberries soaked in hot water to soften (optional)
1 cup unsweetened coconut(optional)


1) Preheat oven to 350F and grease pan (I prefer coconut oil)
2) Sift dry ingredients
3) Stir wet ingredients
4) Combine dry and wet ingredients and stir to mix well. Add nuts and optional goodies
5) Bake 30-40 minutes or until inserted toothpick comes out clean
6) Cool before icing
* The skin of roasted walnuts tend to be bitter….to remove, rub roasted nuts against the bottom of a fine sieve.
Almond Carob Icing
1 cup soy, almond or rice milk
2 Tbsp carob powder
3 Tbsp almond butter
1 tsp pure vanilla extract
3 Tbsp honey
1 Tbsp arrowroot powder mixed with 2 Tbsp water

1) Combine milk, carob powder, almond butter and vanilla in a small saucepan over medium heat.
2) Add arrowroot/water mixture and gently boil until thickened.
3) Remove from heat and add honey

**Optional Variations**
** substitute up to 1 cup of Milk with Coffee**
** substitute pureed pumpkin for apple sauce, pumpkin seeds for walnuts. Omit cranberries and coconut and add 1Tbsp ancho chili powder….Viva El Mexico!!!


this recipe provided by
shani cranston of milagro retreats