Vegan Chocolate Brownie Acorns Recipe

Byreem everly
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Introduction

These Vegan Chocolate Brownie Acorns combine rich, fudgy brownies with smooth dairy-free chocolate to create a playful, seasonal treat. Perfect for autumn gatherings, they’re both delicious and fun to make with simple plant-based ingredients.

The image shows four acorn-shaped treats placed on a white plate, each consisting of a smooth, shiny brown nut-like bottom layer that looks like chocolate-covered or caramel-glazed, sitting on a dark, crumbly chocolate base. The top part mimics an acorn cap, coated in a darker chocolate layer with a rough texture, sprinkled with small white, beige, and light brown nut pieces. Each acorn has a small pretzel stick inserted at the top to mimic an acorn stem. Around the plate, there are brown pine cones and orange, autumn-colored maple leaves on a white marbled surface, adding a seasonal feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 60g cocoa powder
  • 180g all-purpose/plain flour
  • 2 teaspoons ground espresso/coffee
  • 170g dairy-free dark chocolate
  • 110g dairy-free block butter
  • 120ml aquafaba (chickpea brine)
  • 280g caster sugar
  • Handful of chopped hazelnuts
  • 100g dairy-free dark chocolate (for coating)
  • 200g dairy-free milk chocolate
  • Dairy-free butter (for greasing the pan)

Instructions

  1. Step 1: Preheat the oven to 180℃ fan and grease the acorn baking pan moulds with dairy-free butter or oil.
  2. Step 2: Sift together the cocoa powder, flour, and ground coffee in a medium bowl.
  3. Step 3: Fill a small saucepan a quarter full with water and place it over medium heat. Put the dairy-free dark chocolate and block butter in a heatproof bowl and set it over the saucepan to melt gently (bain-marie). Stir occasionally, then remove from heat and let cool slightly.
  4. Step 4: In a separate medium bowl, whip the aquafaba and caster sugar on high speed for about 5 minutes until thick and glossy, forming ribbons when dripped from the whisk.
  5. Step 5: Pour the melted chocolate and butter mixture over the whipped aquafaba. Gently fold together with a spatula, keeping as much air in the mixture as possible.
  6. Step 6: Sift in the flour, cocoa powder, and coffee mixture, then fold gently until a thick, rich brownie batter forms.
  7. Step 7: Spoon the batter into the greased acorn moulds without overfilling. Tap the tin lightly to remove air bubbles. If baking more than one batch, cover leftover batter with a damp tea towel.
  8. Step 8: Bake in the middle of the oven for 25-30 minutes. Check after 20 minutes to avoid overbaking. For fudgier brownies, reduce baking time by 5 minutes.
  9. Step 9: Let the brownies cool slightly in the tin, then carefully slide them out.
  10. Step 10: Clean and dry the acorn moulds completely to prepare for the chocolate coating.
  11. Step 11: Repeat the bain-marie process to melt 100g dairy-free dark chocolate for coating the moulds.
  12. Step 12: Spoon melted chocolate into the top parts of the acorn moulds, ensuring edges are covered. Chill in the fridge until set.
  13. Step 13: Spoon more dark chocolate into the moulds, spread evenly, then press a cooled brownie on top so the chocolate coats it. Chill for about 30 minutes.
  14. Step 14: Reserve some melted chocolate for decorations.
  15. Step 15: Remove brownie acorns from the moulds. Spread a little melted chocolate on top and sprinkle with chopped hazelnuts. Use chocolate to attach a pretzel stick as the acorn stem.
  16. Step 16: Serve and enjoy your creative vegan chocolate brownie acorns!

Tips & Variations

  • Use a stand mixer with a balloon whisk for the best aquafaba consistency, but an electric hand whisk works well too.
  • If you prefer a milder coffee flavor, reduce or omit the ground espresso.
  • Try different nuts or seeds for topping, such as crushed almonds or pumpkin seeds, for varied texture and flavor.
  • For a richer taste, replace some caster sugar with brown sugar or coconut sugar.

Storage

Store these brownie acorns in an airtight container in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture. Reheat slightly in a warm oven if desired, but avoid microwaving as that can affect the texture.

How to Serve

The image shows several round chocolate covered treats placed on a white plate on a white marbled surface. Each treat has a shiny dark brown chocolate coating as the outermost layer. Some are topped with small pieces of light tan chopped nuts, adding a crunchy texture on top of the smooth chocolate. One of the treats is bitten into, revealing a moist, dark brown chocolate cake inside with a dense texture. In the background, there are some pine cones and evergreen branches, adding a warm, natural touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies nut-free?

Yes, simply omit the chopped hazelnuts or substitute with seeds like sunflower or pumpkin to keep the crunch without nuts.

What is aquafaba and can I substitute it?

Aquafaba is the liquid from canned chickpeas and acts as an egg replacer by whipping into a meringue-like consistency. You can’t substitute it easily; for best results, use aquafaba specifically.

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Vegan Chocolate Brownie Acorns Recipe

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4.7 from 119 reviews

These Vegan Chocolate Brownie Acorns are delightful bite-sized treats combining rich, fudgy vegan brownies with smooth dairy-free chocolate coatings and a crunchy hazelnut topping. Perfect for festive occasions or anytime you crave a chewy, chocolatey snack, these acorns blend espresso-enhanced cocoa flavors with a whipped aquafaba base to create an airy yet dense texture. Finished with a pretzel stick “stem,” they’re as fun to make as they are to eat.

  • Author: reem
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

Scale

Dry Ingredients

  • 60g cocoa powder
  • 180g all-purpose/plain flour
  • 2 teaspoons ground espresso/coffee
  • 280g caster sugar
  • Handful of chopped hazelnuts

Chocolate & Butter

  • 170g dairy-free dark chocolate (for batter)
  • 110g dairy-free block butter (for batter and greasing)
  • 100g dairy-free dark chocolate (for acorn coating)
  • 200g dairy-free milk chocolate (for acorn coating and decoration)

Liquid & Others

  • 120ml aquafaba (chickpea brine)
  • Dairy-free butter or oil (for greasing the pan)
  • Pretzel sticks (for acorn stems)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 180℃ fan. Grease the acorn baking pan moulds generously with dairy-free butter or oil to prevent sticking.
  2. Sift dry ingredients: In a medium bowl, sift together the cocoa powder, all-purpose flour, and ground espresso to ensure even distribution.
  3. Melt chocolate and butter: Fill a small saucepan one-quarter full with water and place over medium heat. Place dairy-free dark chocolate and butter in a heatproof bowl and sit it over the simmering water to melt (bain-marie), stirring occasionally until smooth. Remove from heat and let cool slightly.
  4. Whip aquafaba: In a medium mixing bowl, combine the aquafaba and caster sugar. Using a stand mixer with a balloon whisk or a hand mixer, whip on high speed for about 5 minutes until thick, glossy, and forming ribbons when dripped from the whisk.
  5. Combine chocolate and aquafaba: Gently pour the melted chocolate and butter mixture over the whipped aquafaba. Carefully fold together with a spatula to maintain airiness.
  6. Incorporate dry ingredients: Sift in the flour, cocoa, and espresso mixture into the wet batter. Fold gently with a spatula until a thick, rich brownie batter forms without deflating the mixture.
  7. Spoon batter into moulds: Carefully spoon the batter into the greased acorn pan cavities, filling them but not overflowing. Tap the pan on the counter to release air bubbles. Cover any leftover batter with a damp tea towel if baking multiple batches.
  8. Bake brownies: Place the pan in the oven’s middle rack and bake for 25-30 minutes. Start checking around 20 minutes to avoid overbaking. For fudgier brownies, bake closer to 25 minutes or slightly less.
  9. Cool and remove: Let the brownies cool slightly in the pan before gently sliding them out. The greased pan allows easy removal without breaking.
  10. Clean moulds for coating: Wash and dry the acorn moulds thoroughly to remove any grease or crumbs. Ensure no moisture remains to prevent chocolate from seizing during melting.
  11. Melt chocolate for coating: Using the same bain-marie method, melt the dairy-free dark chocolate for the acorn tops. Alternatively, microwave in 20-second intervals, stirring each time until smooth.
  12. Coat acorn moulds: Spoon melted dark chocolate into the top part of each acorn mould, spreading to the edges. Place the moulds in the fridge to set the chocolate shell.
  13. Assemble acorns: Once the chocolate sets, press a brownie into each mould coated with wet chocolate so the chocolate envelops the brownie. Return to the fridge for about 30 minutes to set completely.
  14. Final decoration: Remove the brownie acorns from the mould. Spread melted chocolate on top and sprinkle chopped hazelnuts. Use remaining chocolate as glue to attach a pretzel stick on top resembling an acorn stem.
  15. Serve and enjoy: Present your vegan chocolate brownie acorns as delightful treats perfect for sharing or gifting.

Notes

  • Use aquafaba from chickpeas as an egg substitute to achieve light, airy texture.
  • Take care when folding to retain airiness in the batter for fluffier brownies.
  • Do not overfill moulds to avoid batter spilling during baking.
  • If you prefer fudgier brownies, reduce baking time by 5 minutes.
  • Ensure the chocolate coating moulds are dry and grease-free for successful chocolate setting.
  • Store the finished brownie acorns in an airtight container in the fridge to keep them firm and fresh.
  • Substitute or omit espresso powder for a milder chocolate flavor, though espresso enhances depth.

Keywords: vegan brownies, chocolate acorns, dairy-free dessert, aquafaba brownies, holiday treats, plant-based sweets

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