Chocolate Brownies (vegan/ keto)

Chocolate Brownies stacked
Chocolate Brownies mise en place/ food prep

I have tried many brownie recipes that are paleo, keto, and vegan. I wasn’t impressed. They were either too dry, too crumbly, too wet, or just weird. My brownie mission became akin to Goldilocks and the three bears, it had to be just right with whole food, minimal ingredients, and of course I needed to sneak in some extra fibre for our good gut buddies. Previously, these brownies were sweetened with erythritol, but I am happy to say that i’ve switched out the sugar alcohol for organic powdered Stevia. A little goes a long way. If you don’t like the aftertaste of stevia I recommend mixing the stevia powder with some coconut palm sugar, as we sometimes do for the kids. The ratio we use is 1 tsp powdered organic stevia to 3 Tablespoons coconut palm sugar. I prefer Now Foods Brand Organic Stevia Powder. Adding in the sugar means these are no longer keto, but we are fine with that as it’s a lot less sugar than most of the brownie recipes out there! 😉

Chocolate Brownie (grain-free) ready to be baked!
Chocolate Brown bites

These brownies won’t buy you a ticket on the blood sugar spike crash crave roller coaster. They are more balanced than most brownies out there with healthy whole food fats, and fibre. I prefer to use flours like almond and coconut that make us feel energised, and not ‘hung over’ or bloated as refined flours so often make many of us feel afterwards. My brownies are keto, paleo, and vegan, but most importantly they’re delicious. I hope you enjoy my elevated/ upgraded healthier version of a whole food all plant-based brownie.

Chocolate Brownies (vegan/ keto)

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Recipe by Priscilla Soligo Course: Bread, Chocolate, Desserts, Holidays, Sweet Tooth
Servings

16

servings
Prep time

10

minutes
Cooking time

26

minutes

Ingredients

  • 300g 1¼ Cups Unsweetened Almond Milk, or any nut/ coconut milk

  • 120g 1 Cup + 1½ Tbsps Blanched Almond Flour

  • 80g 1 Cup Cacao Powder, sifted

  • 80g ½ Cup Chocolate Chunks, roughly chop up 80g of a chocolate bar sweetened with monk fruit or stevia

  • 60g ¼ Cup Raw Cashew Butter

  • 50g ¼ Cup  Coconut Oil

  • 15g 1 Tbsp Vanilla Extract

  • 7g 1 Tbsp Ground Flax

  • 5g 1 Tbsp Psyllium Husk 

  • 4g 1 tsp Baking Powder

  • 2-4g 1-2 tsp Stevia Powder (*Note: If you don’t like the aftertaste of stevia I recommend mixing the stevia powder with some coconut palm sugar, as we sometimes do for the kids. The ratio we use is 1 tsp powdered organic stevia to 3 Tablespoons coconut palm sugar. I prefer Now Foods Brand Organic Stevia Powder) Adding in the sugar means these are no longer keto, but we are fine with that as it’s a lot less sugar than most of the brownie recipes out there! 😉

  • 3g ½ tsp Unrefined Salt

  • 2g ½ tsp Xanthan Gum

  • Optional: Sprinkling of course sea salt on top

Directions

  • Preheat oven to 170C/ 338F.
  • Grease and line an 8-inch square baking pan with baking paper, ensuring two sides of the baking paper have an overhang for easy lifting.
  • In a medium bowl, add the almond milk, ground flax, psyllium husk, vanilla extract, coconut oil and the cashew butter. Whisk together until well combined. Set aside
  • In a separate large bowl, mix all of the remaining dry ingredients.
  • Add the wet mixture into the dry mixture. Stir with a spatula until very well combined.
  • Fold into the batter using a spatula the chocolate chunks/ chips.
  • Pour the brownie batter into an 8-inch x 8-inch (or 20cm x 20cm) baking paper lined brownie pan, smooth over the top, and add (optional) a sprinkling of course sea salt.
  • Place into the oven at 170C/ 338F for approximately 13 minutes (oven times may vary). Turn the pan and bake for another 13 minutes, so about 26 minutes total baking time. The middle of the brownie will be slightly gooey, which will firm up a little as it cools.
  • Leave in the brownie pan for 15 minutes then transfer to a wire rack to cool completely before cutting into squares to serve.

Notes

  • Storage: Store the brownies in a tight glass container on the counter top for up to one week, or in the fridge for two weeks. I recommend gently warming back up again before serving.

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Nutrition Facts

4 servings per container


  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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