These brownies turned out so much better than I had hoped… one of those experiments you just wing together and somehow come out amazing! They are rich, gooey and far too moreish, but are also sugar free, wheat free, vegan and packed full of nourishing, natural ingredients so there’s absolutely no need to feel bad about eating these! I didn’t set out to make them vegan or wheat free but realising I had no eggs and also wanting to create that indulgent squidgy texture, I opted for ground almonds and coconut flour, rather than wheat, and the result was perfect… but by all means use eggs and butter if you prefer.
Makes a smallish tray (8″x 6″) so feel free to double the recipe.
100g coconut oil
140g very dark chocolate (85% or above)
80g oatmeal (use gluten free oats if you need to)
100ml nut milk
4 tbsp. chia seeds
40g coconut flour
45g ground almonds
1 heaped tbsp. cornflour
100g chopped walnuts
Put the chia seeds in a small bowl and just cover with water. Leave to soak until a thick gel forms (similar to egg white).
Warm the coconut oil, dark chocolate and nut milk in a bain marie until the chocolate is melted and the mixture is rich and glossy, then remove from the heat, stir through the oatmeal and leave to sit for 10 minutes.
Whisk the xylitol into the chia seed mix, then mix together with the chocolate mixture. Fold in the coconut flour, ground almonds, cornflour and walnut pieces.
Line a tin with parchment, pour in the brownie mix and cook at 170°c for 20-25 minutes until nearly set (the brownie will still feel quite soft).
Remove from the oven and leave to cool for 10 minutes, then very gently press the brownie with the back of a spatula to compress slightly (this will help it hold together rather than crumble due to the lack of gluten and egg).
Cut into squares and cool completely before removing from the tin.