What would you say if I told you that these brownies were not only healthy and vegan but also grainless, refined sugar free and utterly chocolatey without any chocolate added? Yes, they are all of that. One of my friends told me after tasting them; OMG, did I just die and go to Chocolate Heaven:)?
Working on the recipe I was after achieving a fluffy and moist, you know that “melt in the mouth” consistency… But also wanted them not to be a bomb when it comes to calories, just a nutritious and flavourful one. So one of these bad boys is only a 100 calories (literally same as a medium apple;) Not bad at all:)
These brownies are:
– refined sugar free
– grain free
– gluten free
– super quick and easy to make
– keep well and stay fluffy and moist for days
– and are utterly delicious
Instead of grain flour I used coconut and almond flour and my observation was that they’re definitely easier to digest then the usual grain flour ones, and especially then any raw ones. Do you guys also find raw desserts super difficult to digest?
And instead of chocolate, cause I always aim to do everything from scratch and to keep my food/recipes as clean as possible, I used cocoa paste + maple syrup (or you can use coconut butter + cocoa and maple syrup). Do you know about cocoa paste? I think it is a most natural and clean form of chocolate. It is in fact liquified cocoa beans that you can buy in pastils. Can it be more whole than that? When you melt them they look exactly like melted chocolate. You only need to sweeten it and you’re good to go. if you can’t find the paste, go with cocoa butter. You will get the same incredible chocolate fragrance/ flavour but will also need to add cocoa powder.
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Preparation time: 20 min + 20 min for baking
For 20×20 cm tin
1/2 cup almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1/2 cup coconut sugar
1/2 tsp baking soda
1/3 tsp salt
2 tsp psyllium husk (or 1 tsp powder)
2 flax eggs (2 tbsp finely ground flax + 6 tbsp water)
1/4 cup cocoa paste (or sub with cocoa butter + 2 tbsp cocoa powder)
2 tbsp coconut oil
1/4 cup maple syrup
2 heaping tbsp cashew butter
1 cup oat or almond milk (or a little bit more if needed to get a pourable batter)
1. Sift dry ingredients into a bowl
2. Place cocoa paste into a bowl and melt it on steam (I simply place the bowl on top of the pan with boiling water. It will melt fast as it melts on 37 celsius. Then add coconut oil.
3.when it’s also melted add cashew butter and maple syrup. Stir gently until incorporated
4. Prepare flax egg: mix finely ground flax seed with water. You’ll get an beaten egg-Like consistency.
5. Now gently mix flax eggs into dry ingredients, add melted butters and then milk until get an thick, smooth but pourable batter.
6. Bake on 175 degrees for 20 minutes. I use steam mode on my Electrolux oven that keeps the cakes nice and soft inside
7. Check after 20 minutes. The top will be slightly cracked at places. Insert tooth pin to check and if it comes out pretty clean, it’s done. Brownies will be very soft so it’s normal to have some stuck to the toothpick.
8. Leave to cool before slicing because of the very soft consistency.
9. I think it’s best to bake them a day in advance. On the second day they taste even more amazing:)
10. If you want them to last longer, keep them in the fridge.