Almond Chocolate Brownie | Plant-based, Sugar-Gluten-Oil-Free
Sinfully delicious plant-based brownies recipe. No-Refined Sugar, No-Oil, Gluten-free, Guilt-free dessert.
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Cooking tools:
- Food processor
- Blender
- Microwave
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Baking pan
- Parchment paper
- Toothpick
- Cooling rack
- Chef's knife
- Cutting board
- Fork
- Cup
- Whisk
Ingredients
- 1/2 Cup – Almond Flour
- 1/3 Cup – Organic Cacao Powder Or Cocoa Powder
- 1/2 Teaspoon – Baking Soda
- A small pinch of Salt
- 1/3 Cup – Dark Chocolate (use 70% Cacao chocolate), roughly chopped for top
- 1 Cup – Dates Paste (Soak dates in warm water for half an hour and then blend it to fine paste) OR 2/3 Cup – Sugar (coconut or brown)
- 1/2 Cup – Dark Chocolate (use 90% Cacao chocolate, do not use sweet/semi-chocolate), roughly chopped for cake batter
- 1 Tablespoon – Organic Cold-pressed Coconut Oil (or vegetable oil), optional
- 1/3 Cup – Creamy Unsalted Almond Butter (Grind roasted almonds in high-speed food processor until creamy, smooth & oily)
- 1 Teaspoon – Vanilla Extract OR Vanilla Bean Paste
- 2 Flax Eggs: 2 tablespoons ground flax mixed with 5 tablespoons water, keep mixture aside for 15 minutes
- 1/4 Cup – Fresh Berries – Cherries or Raspberries
- 1/4 Cup – Fresh Berry Compote
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