Ready for a dessert that is actually good for you? Now you’ll have no more worries about enjoying your favorite treat.
This recipe is gluten free, dairy free, vegan, freezer friendly and delicious! It does call for walnuts, so if you have an allergy feel free to leave them out.
VEGAN CHOCOLATE BROWNIES
| Servings: 16 | NUTRITIONAL INFO PER SERVING |
| Preparation Time: 20 minutes | 223 kcalories |
| Cooking Time: 35 minutes | 15g Fats |
| 21g Carbohydrates | |
| Allergens: nuts | 3g Protein |
INGREDIENTS
Here’s what you need:
- 8 oz. 70%+ dark chocolate, chopped
- 3 Tbsp. coconut oil
- 2 ripe avocados
- 1 cup coconut palm sugar
- 2 flax eggs **see mini recipe below
- 1 tsp. vanilla extract
- 3/4 cup almond meal
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup walnuts, chopped (optional)
**HOW TO MAKE FLAX EGGS: To make one flax egg, mix 1 Tbsp. of flaxseed meal and 2 1/2 Tbsp. water. Let it rest for minutes to thicken. Then add into your recipe.
LET’S GET COOKING
Preheat your oven to 350° F. Line an 8×8 inch baking pan with baking paper.
Place the coconut oil and chopped chocolate in a medium size heatproof bowl. Place the bowl over a pot of lightly simmering water. Stir the cholate and coconut oil until they are completely melted.
In a large bowl, mash the avocados and then stir in the chocolate mixture. Whisk in the sugar, then add in the flax eggs and vanilla extract. Mix well.
Next add in the cocoa powder, almond meal, baking powder and salt, mixing until just combined. Don’t overmix! If desired, stir in the chopped walnuts.
Spread the batter into the prepared baking pan and place it in the middle of the oven. Bake for about 25 to 30 minutes until the middle is set.
Let the brownies cool completely on a rack and cut into squares. Enjoy!
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