Fudgy vegan and gluten free chocolate cherry brownies that are naturally sweetened with coconut sugar and maple syrup for a healthier dessert.
I’m writing this post in the midst of my road trip through British Columbia and the Yukon, with hornets buzzing around my head and squirrels squeaking from the trees next to me, with a weak yet satisfying wi-fi signal. In other words, life is pretty great.
I crossed the Yukon border yesterday after 3 weeks, 4000 kms, three nights sleeping in the car, several bear, bison, goat, elk and reindeer sightings (just to name a few), 3 hot showers, 1 thunderstorm, and one unforgettable experience. In the Yukon, the air is fresher, the sky is bluer, the sun shines brighter and longer and there are mountains and trees further than the eye can see. It’s no wonder their slogan is “Larger than Life.”
I created these brownies a couple months ago before I left on this trip so my poor little blog wouldn’t be left abandoned all summer. I made them about 7 or 8 times with a couple variations. The baking soda in this recipe is optional, depending on what texture you’d prefer.
By omitting the baking soda, the brownies will have a more fudgy texture, but if you add the baking soda, you’ll end up with more volume with a cross between a cakey and fudgy brownie. Either way, the flavor is the same, and I found that by refrigerating the brownies containing the baking soda, they still remain extremely fudgy.
These chocolate cherry brownies are the perfect treat to indulge in before cherry season sadly comes to an end. Of course, they can be made with frozen cherries, just remember to thaw them out before beginning the recipe.
- 1 cup GF All Purpose Flour
- ½ cup Cocoa Powder
- ½ cup Coconut Sugar
- ¾ tsp Sea Salt
- ¼ tsp Baking Soda (optional)
- ⅔ cup (4 oz) Dark Chocolate Bar, cut into small pieces
- ½ cup Coconut Oil
- ½ cup pitted Dates
- ½ cup pitted Cherries
- ½ cup Maple Syrup
- ⅓ cup Almond Butter
- ¼ cup + ⅛ cup Aquafaba (liquid from a can of chickpeas)
- 2 tsp Pure Vanilla Extract
- Heat your oven to 350℉ and line an 8x8 pan with parchment.
- Mix all dry ingredients (first 5 listed) in a medium sized mixing bowl. Melt the chocolate and coconut oil together in a double boiler or microwave. While they’re melting, combine the remaining wet ingredients in the food processor and blend until smooth. Add the chocolate/oil mixture and blend again until incorporated.
- Pour the wet ingredients over the dry and mix together with a wooden spoon until combined. Pour into the baking pan, spread batter out evenly and bake for 35 minutes.
- Remove from the oven and allow to cool until the pan is cool enough to handle, then place in the fridge. This is how you’ll get the fudgy texture. It’s hard to be patient with the kitchen smelling like chocolate, but it’s worth it if you wait!
- *If using frozen cherries instead of fresh, make sure they are completely thawed before starting. If they’re cold, they’ll react with the coconut oil, making the mixture thick and hard to stir.