Brownies. They’re the ultimate date night, add a dollop of ice-cream and hand me a blanket essential. Problem is, I can’t seem to make a batch without devouring the lot. Don’t get me wrong, I know everyone craves some of that ooey, gooey, chocolately stuff from time to time, but my stomach just can’t hack it as often as I’d like.
That’s where this recipe steps in.
Even if you do have specific dietary requirements, brownies don’t have to be a once-in-a-blue-moon indulgence – hell, make this recipe for breakfast if you want! These indulgent vegan brownies are packed with protein and healthy fats. You’d be foolish not to try them.
- 2 tbsp chia seeds
- 6 tbsp water
- 100g dates*
- 75g your favourite nut butter (I used cashew butter)
- 40g coconut oil (melted)
- 50g cacao powder
- 30g coconut flour
- 45ml of unsweetened almond milk
- 1 tbsp vanilla extract
- 80g agave nectar
- 20g ground almonds
- ½ tsp baking powder
- Pinch of salt
*if using dried dates soak in boiling water for 10 minutes and then drain before using
- Preheat the oven to 180c and line a brownie tin with greaseproof paper
- Combine the chia seeds and water in a small bowl and set aside – this mixture will thicken and become your egg substitute
- In a blender blitz the melted coconut oil, nut butter, plant milk, agave nectar, vanilla essence and soaked dates until smooth
- In a separate bowl weigh out the dry ingredients (salt, coconut flour, ground almonds, cacao powder, baking powder)
- Combine the blender mixture with the dry ingredients and then stir in the chia egg
- The mixture will be very thick – don’t worry that’s how it’s meant to be! Transfer it into a lined brownie tray and cook in the preheated oven for 20 minutes
- Leave to cool and then enjoy!
Did you make this recipe?
Please let me know how it turned out for you!
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