Vegan Double Chocolate Coffee Brownies 2 Ways!

Vegan Double Chocolate Coffee Brownies 2 Ways!

Admit I had you at double chocolate but then I got you wrapped around my finger at coffee, right?!

These brownies are a chocolate & coffee lover’s dream come true!

They’re moist, so buttery (nobody will believe they’re vegan), fudge-tastic, indulgent, chocolatey AF, rich, delicious, simple, easy & made with real good food (including avocado oil & avocado!!!). They’re dairy, egg & refined sugar free & they’re basically everything you want in a brownie & then some!

Want to spruce them up to make them Xmas friendly?! Top them with snowflake sprinkles, peppermint chocolate chunks or crumbled candy canes before baking them or add pure peppermint extract to the batter… continue reading to see how I made them holiday-friendly (version numero dos).

BTW, did you know avocado makes for a great substitute for butter & shortening in baked recipes?

YOU NEED:

  • 1/4 cup mashed avocado
  • 1/4 cup avocado oil or melted coconut oil
  • 1 cup organic spelt flour
  • 1/2 cup unsweetened raw cacao powder
  • 3/4 cup coconut sugar
  • 1 tsp. baking soda
  • 1/4-1/2 tsp. sea salt
  • 3/4 cup fresh brewed coffee (or water or plant based milk of choice)
  • 1/2 cup vegan dark chocolate chips

HOW?

  • Preheat oven to 350F & line a baking dish with parchment paper. Spray with coconut oil.
  • Mix the mashed avo & oil together in a bowl.
  • Add the rest of the ingredients & mix until smooth.

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  • Fold in the chocolate chips.

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  • Pour the batter into the pan & spread it evenly with a spatula.
  • Bake for 15-18 minutes or until a knife comes out mostly clean!

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  • Let the brownie cool for at least 25 min. before cutting it OR refrigerate it to firm up & make slicing easier.
  • Slice & enjoy!

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The first version is vegan but isn’t gluten-free! Spelt flour is generally more tolerable for people with sensitive digestive systems or gluten sensitivities & it provides lots of fibre, protein, nutrients & vitamins! But… the second version is for all my gluten-free (& vegan) babes! And, I made it holiday-friendly by topping it with candy cane crumbles & using peppermint vegan dark chocolate as opposed to dark chocolate chips!

Let’s call them GLUTEN-FREE PEPPERMINT CANDY CANE BROWNIES, okay?

Looking for a last minute dessert to make for your holiday table?! I got you! These vegan & gluten-free peppermint candy cane brownies are the perfect solution!

Simple & easy to make, made with real food, chunks of Alter Eco peppermint chocolate, organic sorghum flour for an extra dose of protein & so fudgy, decadent, chocolatey, comforting & yummy, you’d never believe they contain no butter, eggs or dairy… just AVOCADO! Yes you read right, avocado!

INGREDIENTS:

  • 1/4 cup mashed avocado
  • 1/4 cup avocado oil or melted coconut oil
  • 1/2 cup organic unsweetened raw cacao powder
  • 1 cup organic sorghum flour
  • 1/4 tsp. sea salt
  • 1 tsp. baking soda
  • 3/4 cup organic coconut palm sugar
  • 3-4 candy canes, chopped roughly
  • 1 Alter Eco peppermint dark chocolate bar, crumbled
  • 3/4 cup freshly brewed coffee

HOW?:

  • Preheat oven to 350F & line a round or square dish with parchment paper. Spray with coconut oil.
  • Whisk together the avocado & avocado oil until creamy.
  • Add all the other ingredients (except chocolate & candy canes) to the same bowl & mix until a brownie batter is formed.
  • Fold in the chocolate & mix.

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  • Pour the batter into the baking pan & top with the candy canes.

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  • Bake for 33-35 minutes, until tops are cracked & crumbly & a knife comes out clean.

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  • Let cool before slicing or refrigerate to speed up the process!
  • Enjoy!

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