Easy Healthy Gluten-Free Vegan Coffee Brownie
These vegan coffee brownies are a unique twist on the traditional brownie, using way healthier ingredients. They're gooey, and the recipe requers only one bowl and they simply taste amazing!.
Ingredients
- 1/2 cup/120g almond butter or nut butter of choice. For a bit free version, I used sunflower seed butter
- 2/3 cup/167g pumpkin puree or applesauce/mashed banana
- 2 flax eggs 2 tablespoons of flaxseed mixed with 4 tablespoons of water
- 1/2 cup/100g coconut sugar cane sugar or light brown sugar
- 2/3 cup/85g of oat flour or almond flour see notes* use GF oats if needed!
- 1/4 cup/25g cacao powder
- 2 tablespoons espresso powder or instant coffee powder
- 1/2 teaspoon baking soda
- 1 cup/80g dairy-free chocolate chips
- 1/4 cup/25g chopped walnuts/pecans to top optional
Instructions
- Preheat oven to 350F/180C. Line an 8 x 8 baking pan with parchment and set aside.
- Beat together the cashew butter, pumpkin, sugar, and flax eggs.
- Once combined, add the dry ingredients (minus the chocolate chips and optional toppings). Beat until a thick(ish) dough forms. Fold in chocolate chips.
- Transfer batter to the prepared baking pan and use your hands to press it into the pan. Sprinkle with the and walnuts/pecans and press them into the dough (this will make them stick). Bake on the center rack for 22 - 25 minutes.
- Let the brownies cool in the pan completely before cutting into squares.
Notes
Store remaining brownies in the refrigerator, covered so they don't dry out, for up to a week.
*To make oat flour, simply blend oats in a blender or a food processor!
Nutrition
Sodium: 81mgCalcium: 60mgVitamin C: 2mgVitamin A: 1192IUSugar: 18gFiber: 4gPotassium: 210mgCalories: 305kcalSaturated Fat: 6gFat: 20gProtein: 8gCarbohydrates: 38gIron: 4mg
Tried this recipe?Let us know how it was!