• Nutritious Plants

Fudgy Cacao Raspberry Brownies (VG, GF)



These brownies are seriously moist, chocolatey and fudgy! Sweetened only with dates, gluten-free and vegan, they are my latest favorite creation. Cut them small, because one piece inevitably leads to another!

FUDGY CACAO RASPBERRY BROWNIES

VEGAN, GLUTEN-FREE, SUGAR-FREE

YIELD: makes 10 small-sized brownies

CALORIES: around 214 kcal per brownie


INGREDIENTS:

  • 1/2 cup of gluten-free oat flour (see notes)

  • 1/2 cup of unsweetened cacao powder

  • 1/4 tsp of salt

  • 1/2 tsp of ground cinnamon

  • 1 tsp of baking powder

  • 1/2 cup of melted coconut oil (see notes)

  • 10 pitted Medjool dates

  • 200ml of gluten-free plant-based milk (I used oat milk)

  • 2 flax eggs (2 tbsp of flaxseed meal soaked in 6 tbsp of water for 5-10 minutes)

  • 10 raspberries (frozen or fresh)


NOTES:

  • You can make your own oat flour by grinding oats in a food processor.

  • Swap coconut oil for nut butter in case you want to avoid consuming oil. The brownies won't turn out as moist, but will still taste good! The runnier the nut butter, the better.


DIRECTIONS:

  1. Preheat your oven to 180ºC / 360ºF.

  2. Start by soaking 2 tbsp of flaxseed meal in 6 tbsp of water.

  3. If you are using frozen raspberries, take them out of the fridge and allow to thaw while moving onto the next steps.

  4. Into a mixing bowl, add the flour, cacao powder, salt, cinnamon and baking powder. Combine well together.

  5. Blend 10 pitted Medjool dates with 200ml of plant-based milk of your choice in a high speed blender to a creamy thick consistency.

  6. In a second mixing bowl, combine the date cream from step 5 along with the melted coconut oil and the soaked flaxseed meal. Stir until the mixture has an uniform consistency.

  7. Next, start adding the dry mixture from step 4 into the bowl with the wet ingredients. Do it gradually and without overmixing! Mix gently until no more dry flour is visible. Overmixing might effect the consistency of the brownies.

  8. Pour the mixture into a greased or lined with parchment paper loaf tin.

  9. Decorate the top with the raspberries.

  10. Bake for 25 minutes.

  11. Let the brownie cool down and slice into 10 pieces.

  12. Enjoy!

Much love,

Antoniya





731 views

Recipe Search

Newsletter Sign-up
Don't miss any posts, news and updates.

© 2019-2021 Nutritious Plants