Set to one side while you prepare the rest of the ingredients. In a small bowl, mix the chia seeds with 6 tbsp of water. Preheat your oven to 180*C (160*C fan assisted)/ 350*F You can use any type of chocolate chips you prefer, but I find it much harder to find good quality chocolate chips so if you prefer, you can chop up your favourite chocolate bar into small chunks and use them instead.ġ/4 cup (4 tbsp/35g) coconut sugar (or you can use brown or white)ġ/2 tsp instant coffee (I used espresso instant coffee)ġ/3 cup (55g) dairy-free/vegan chocolate chipsġ/2 cup (8 tbsp/120ml) oil (I used coconut oil but any kind will do)ġ/2 cup (120ml) milk (I used hemp milk but any kind will do)Ģ chia eggs (2 tbsp chia seeds mixed with 6 tbsp water)ġ/2 tsp vanilla paste (or 1 tsp vanilla extract) To make these healthy vegan brownies even more chocolaty and rich, I’m using dark chocolate chunks (70% cocoa solids). This will work as a binding agent, helping all the ingredients to stick together. The chia seeds will absorb the water and form a thick jelly like mixture. You can make chia eggs by simply mixing 1 tbsp chia seeds with 3 tbsp water for each egg you need. To make this recipe vegan, I’m using chia eggs instead of regular eggs. This means it’s broken down and releases energy much slower compared to regular or brown sugar. ![]() ![]() The recipe is also low in sugar – I’m using only 35g of sugar in the form of coconut sugar which has a low GI number. These healthy vegan brownies are much lighter, with around half the amount of oil in the form of coconut oil, which is hailed as a ‘superfood’ to be consumed in your daily diet. Not surprising when you consider the mountain of sugar and fat used to make a typical brownie recipe. However, they do tend to leave a heavy feeling in my stomach. ![]() Dense, rich, sweet and most importantly full of chocolatey goodness! What’s not to love?! I don’t think I’ve ever come across anyone who doesn’t love brownies. Brownies are probably one of my favourite desserts.
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