Gluten, dairy and guilt free. These brownies are rich, decadent and you wouldn’t even know whether or not they’re healthy! This is the second brownie recipe I’ve made because I want variation in my recipes, depending on what ingredients my readers may have available. The first included bananas, but this one is a little different, but the closest you can get to regular brownies.
- 1 cup oats
- 2 eggs
- 60g dairy free chocolate (I used sweetswitch)
- 1/4 cup coconut oil
- 1/4 cup raw cacao flour
- 1/4 cup almond milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- Using a double boiler (heatproof bowl over a pot of boiling water) melt your coconut oil and chocolate.
- In the meantime, blend your oats in a blender to make oat flour.
- Once your chocolate has melted, remove from the double boiler and allow it to cool down.
- Crack your eggs in a small bowl and use some of your chocolate batter to temper it. Mix well and add the eggs to the rest of your chocolate. Incorporate gently and you will notice the batter thickening.
- Mix in the coconut sugar and vanilla.
- Sift in your cacao and oat flour and fold in gently until your batter is well incorporated. The key is to not over mix your brownie batter.
- Line a baking sheet with baking paper. I used a bread mould because I only made a small portion, but you can easily double the recipe.
- Bake the brownies at 170º C for 30-35 mins depending on the accuracy of your oven.
- Allow them to cool before slicing. (Tip: best enjoyed warm)
I hope you try out this recipe, it has definitely become one of my favourites. Thank you for reading, please like and follow for more, xoxo.