Gluten-Free / Sugar-Free / Dairy free option
- Servings: 12 Brownies
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
Even if we always put nutritional quality first, we can still keep a few treat recipes on hand. It doesn’t hurt when we intentionally decide to indulge rather than make it a constant need in our daily diet.
This recipe has it all: nutrient-dense whole foods, healthy fats, low sugar, and low carb compared to its classic counterpart. They also have no gluten or grains for those who avoid them. Plus, you’ll get the full chocolate experience without the usual sugar crash.
- ¼ cup of salted butter (replace with 1/4 cup coconut oil for vegan),
- 100g 70% – 85% chocolate cut into small pieces
- ¼ cup Full Fat Coconut Milk
- 2 Large Eggs (2 flax eggs for the vegan version – See notes below)
- 10 Dates
- 1 tsp. Vanilla Extract
- 1/2 cup Almond Flour (or very finely ground almonds)
- 5 Tbsp. Cacao Powder
- Optional: a generous pinch of coffee granules
- Preheat your oven to 350°F / 175°C
- Melt chocolate and butter (or coconut oil) together in a doubler boiler;
- add a few inches of water to a pot and place it on medium heat
- when it starts to boil, turn the heat down to a simmer and set a bowl that can handle the heat on top of the pot
- add the chopped chocolate and butter to the bowl and stir gently until the mixture is melted.
- Soak the dates for around 10 minutes in hot water.
- Drain them and blend them with the coconut milk and vanilla extract in a blender until mostly smooth (stop the blender every so often to scrape down the sides)
- Add butter and chocolate mixture and blend again
- Add the almond flour, cocoa powder, and coffee powder and pulse until everything is mixed together. Add eggs and mix until smooth.
- Pour the brownie batter into a greased or parchment-lined baking dish.
- You can add chopped chocolate or nuts on top if you like.
- Bake for around 20 minutes, or until the middle is mostly solid.
- Let the brownies cool all the way down before cutting them.
- 159 Calories per brownie
- Total Carbs: 10gm
- Net Carbs: 8gm
- Fat: 12gm
- Protein: 3gm
How to make a Vegan Egg
- 2 tablespoons ground flax seeds (see note below)
- 6 tablespoons water, room temperature or lukewarm
- You’ll need ground flax seeds to create flax eggs. (You can also grind whole flax seeds using a coffee bean grinder.)
- Always add the water last to the mixing bowl after the ground flax seeds.
- It may be tricky to whisk away lumps if this order is reversed.
- The mixture will still be very watery after you’ve whisked the ground flax seeds and water together. Still, it will thicken and acquire the gelatinous consistency of an egg after standing for 5 to 10 minutes.