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.
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.
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.
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
- 3 tbsp. coconut oil
- 1/3 c. chopped extra dark vegan chocolate (70-80%) (plus extra for topping, if desired)
- ¼ c. almond butter or tahini
- ¼ c. coconut sugar
- ¼ c. pure maple syrup
- ½ c. unsweetened cocoa powder
- 2 flax eggs (2 tbsp. ground flax + 6 tbsp. water, whisk together, set for 10 mins)
- 1/4 c. coconut flour
- 1 tsp. pure vanilla extract
- ½ tsp. baking soda
- ¼ tsp. salt
- 1/2 c. frozen raspberries (optional, for topping)
- Preheat you oven to 350 degrees and line an 8-inch square or round (or heart!) pan with parchment.
- In a small saucepan, combine your coconut oil and dark chocolate together over medium heat, whisking until just melted. Remove from the heat and whisk in your maple syrup, coconut sugar, almond butter/tahini, and cocoa powder. You should now have a thick, glossy mixture.
- Add your flax eggs to the liquid mixture and stir to combine.
- Add in your coconut flour, salt and baking soda to the batter and mix with a spatula just until thoroughly combined. Your brownie batter will be thick! If it looks on the thinner side, add 1 tbsp. more coconut flour (this can differ slightly depending on the flour brand you buy).
- Spread the batter evenly into your pan and sprinkle the top with frozen raspberries and extra dark chocolate chunks, if desired. Press slightly into the batter.
- Bake for 30-35 minutes, or until the middle is set and the edges are firm and pulling away from the sides of your pan.
- Let cool completely for AT LEAST 1 hour before serving. Ideally, they should chill in the fridge for a few hours or overnight after cooling for the best texture!
- Store in an airtight container and keep them refrigerated for up to 5 days (or freeze for longer storage).