Grain-Free + Vegan Raspberry Fudge Brownies
It's February! The shortest, yet often most unbearable month (at least here in Canada). Freezing temperatures, icy sidewalks and that deep "I'm very much over winter" feeling.
BUT! Guess what?! It's also a time to cozy up with your loved ones. Whether that's on Valentine's Day or not (do people even still celebrate this?!), it's an excellent excuse to eat chocolate. Not that you need one at ALL.
grain-free + vegan raspberry fudge brownies | kulaskitchen.com
I felt like making something super rich + chocolatey, and this happens to be the perfect time. I've actually had a version of this brownie recipe for a while, but I've made some tweaks over time and felt that this was the ideal time to share the magic.
grain-free + vegan raspberry fudge brownies | kulaskitchen.com
I always found it difficult to find a delicious brownie recipe that's on the healthier side and not loaded with butter + sugar. Let's be real, these are still a majorly sugary treat, but if you're at all like me, you won't feel like garbage after eating one because I've removed the grains, dairy and processed sugar and loaded them with high-quality dark chocolate, coconut flour and a touch of real maple syrup. I also topped them with raspberries to get extra cute n festive! ALLLL the good stuff.
grain-free + vegan raspberry fudge brownies | kulaskitchen.com
Hope you enjoy these and make them for someone (or MANY people) you love. I know I'll be bringing them around to all of the beautiful people in my life, to help brighten up this cold + dreary month! Lots of love <3
grain-free + vegan raspberry fudge brownies | kulaskitchen.com
Grain-Free + Vegan Raspberry Fudge Brownies
Ingredients
¼ cup smooth almond butter or tahini
¼ cup coconut sugar
¼ cup pure maple syrup
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
1 teaspoon pure vanilla extract
3 tbsp coconut oil
½ cup chopped vegan dark chocolate (60-80%), divided
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ tsp baking soda
3-4 tbsp coconut flour
½ cup roughly chopped raspberries (fresh or frozen work)
Method
Preheat your oven to 350 degrees and line a square or round baking pan (8x8).
In a medium saucepan, melt together 1/4 cup of your chopped dark chocolate with the coconut oil. Remove mixture from the heat and whisk in your almond butter or tahini, coconut sugar, maple syrup, vanilla and prepared flax eggs until you have a smooth, thick mixture.
Add in your cocoa powder, salt, baking soda and coconut flour and gently stir to incorporate. Depending on your brand of coconut flour, you may only need 3 tbsp - you should end up with a fairly thick mixture so add an extra 1 tbsp if needed.
Spread your batter evenly into the prepared baking dish. Top with the remaining 1/4 cup of chopped dark chocolate and the raspberries, pressing down slightly.
Bake for 30 minutes or until set in the middle. Let cool completely for at least 30-45 minutes before slicing. These brownies are actually better when they can rest in the fridge, so the longer you wait to eat them, the better!
Makes 12 brownies
