Brownies are one of those foods, much like cookies, that people have a preference towards the texture and flavoring. Whether they’re cakey, fudgy, chocolaty, filled with nuts, topped with icing, swirled with peanut butter or plain, everyone has a favorite.
For those who can’t, or choose not to eat eggs and dairy, it can be tricky to find delicious desserts that don’t contain fake butters or tons of sugar. If you’re vegan AND gluten free, it can be even more of a challenge. With simple recipes like this, the struggle is over.
These brownies are rich, fudgy and chocolaty. They’re great as is, but adding a scoop of vanilla ice cream on top when serving, brings it up a notch. This recipe does yield a smaller amount than most brownie recipes since it is bakes in a loaf pan. You can, however, double the recipe and bake in a square pan if you want a bigger batch.
- ½ cup Sorghum Flour
- ¼ cup Raw Almonds
- ¼ cup Cocoa Powder
- ⅓ cup Coconut Sugar
- ½ tsp Sea Salt
- ½ cup Dates (soak in hot water for 30 minutes if the dates aren't very soft)
- ½ cup Pumpkin or Sweet Potato Puree
- ⅛ cup Almond Butter
- ¼ cup Coconut Oil
- ⅓ cup Dark Chocolate Chunks
- 2 Tbsp Ground Flax mixed with 6 Tbsp Warm Water
- 1 tsp Vanilla
Heat your oven to 350°F. Oil an 8x4 loaf pan and set aside.
Mix ground flax seeds and warm water in a small bowl and set aside.
Combine all dry ingredients in the food processor and blend until the almonds have turned into a flour. Dump into a mixing bowl and set aside.
Melt the coconut oil and chocolate chips, either in a double boiler, pot or microwave.
Add the dates, pumpkin puree, almond butter, melted oil and chocolate, flax and vanilla in the food processor and blend until smooth.
Add the wet to the dry and mix until incorporated. Pour into the oiled pan. Bake for 30 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan for 10 minutes before removing.