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  • Catherine Irvin

Vegan Brownies

Do you ever want a brownie without the guilt? Meet my vegan brownie. It’s gluten-free, nut-allergen free, and to reiterate once more, it‘s vegan. Yes, I’m proud of this because it’s not my speciality as my intimate followers may know. To be honest, I did not originally intend for these to come out vegan, it just happened so I’m taking this title and running with it.

As I’m often [not] catering to my audience, I’ve accommodated those around me once more. More specifically, my brother and his nut allergy. I sacrificed using an almond flour for a coconut flour in this recipe. But I must admit, I liked the coconut flour more than almond flour so that was a blessing in disguise. Full disclosure: the dates you’ll use look frightening to consume when they soak in water for the hour prior to blending. Fear not, they act as the glue that holds everyone together from start to finish. Oh, and they’re also the main sweetener for your brownies. Definitely a component you don’t want to skip.

Speaking of sweetener... these brownies are hard to feel bad about because you aren’t adding processed flour and refined sugar. While I certainly don’t discriminate against those ingredients, I’m pleasantly surprised how similarly gooey, rich, and bold these brownies came out against a standard batch.

Go ahead and get your dates soaking in water because you won’t want to wait any longer for my not-at-all-anticipated vegan brownies.


Share your thoughts, kitchen failures, total success stories, or wherever these brownies take you when done baking. I look forward to seeing your gooey brownies hot out of the oven! As always, may the inspiration found here find light in your kitchen.

XO//CATH​



THE RECIPE

2 cups pitted dates

1/2 cup water 3/4 cup coconut flour

1/4 cup Dutch-processed cocoa

1/2 cup (+ 1 Tbsp) semi-sweet chocolate chips

2 Tbsp coconut oil

1 Tbsp honey

1/2 tsp cinnamon

1/4 tsp salt

8 raspberries, crumbled

Instructions

In a Pyrex measuring cup, place dates to the 2 cups line. Pour water over the dates and let soak for one hour.

Drain water from measuring cup after dates have finished soaking. Use a blender to mix the dates with your half cup of water. You should have a paste-like consistency once blended evenly. Remove the paste and put into a bowl.

Add the coconut oil and honey, and combine. Put all dry ingredients into the same bowl and mix evenly. Add the chocolate chips as well, but save a tablespoon for the drizzle and raspberries for later.

Line a baking pan (I used an 8 x 11) with parchment paper. Put batter on parchment paper and press to outer edges. The batter should spread thin (about 1/2 inch) and feel like pressing into softened cookie dough.

Chop raspberries* into small pieces. Spread where desired on brownie batter and press into the top. Bake at 350°F for 20 mins.


While brownies bake, melt the remaining tablespoon of chocolate. Add a dash of coconut oil and microwave together for about 30 seconds. Use a fork to stir together until chocolate is completely melted. Set aside.


Cool brownies for 5 mins after baking. Drizzle the tablespoon of melted chocolate over brownies using the head of a spoon. Cut and enjoy!


*I actually keep frozen raspberries and crush them with my hands, but chopping works fine too.

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