Soft Vegan Brownies.

These delicious, soft, melt-in-your-mouth brownies are completely guilt free. Not only they are vegan, baking with ground almonds and agave nectar instead of sugar makes them low-GI, wheat and gluten-free – heavenly! You can substitute Agave nectar with Xylitol if trying to avoid fructose.

Yields 12 squares.

  • 200ml rice milk
  • 100g vegan (dairy-free) dark chocolate, broken to pieces. I used 85% one.
  • 1 ts. vanilla extract
  • 50ml dark agave nectar
  • 50ml/50g pure coconut oil plus a little for greasing
  • 200g ground almonds
  • 1.5 tsp baking powder
  • 2 tbsp 100% cocoa powder
  1. Grease the flameproof square dish with oil and preheat the oven to 180C
  2. Pour milk into a small pan, add chocolate pieces and vanilla extract and stir over a low heat until the chocolate has melted and incorporated into the milk. Do not let mixture to boil, very low heat is the key here.
  3. Remove from the heat, add coconut oil and agave nectar and stir until the oil has melted.
  4. Mix dry ingredients together, breaking any almond and clusters, then gradually pour the liquid mixture into the dry one, whisking it as you pour. The resulting mixture should be not too thick, smoothie-like consistency.
  5. Pour the batter into the prepared dish and bake for about 40-45 minutes. Let the cake cool completely before slicing it into squares. Enjoy!

This recipe suitable for low-GI, clean, vegan and free-from diet.

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