Gluten Free Vegan Fudgy Brownies (Sugar Free, Egg Free, Nut free, and Paleo option)
I thought I would re-post these beauties to share with you for Valentine’s Day- I made them the morning I was rushing off to a wedding of a lovely friend last year, and she was clearly the inspiration. ****
Wow. Ok, so what started out as an attempt to recreate La Tartine Gourmande’s Chocolate Tahini Pots de Creme, turned into something altogether more fabulous than expected.
Typical. I’m rushing a recipe at the last minute while prepping for my *beautiful* friend Becci’s wedding in, err… 4 hours? lol This last minute blitz, true to form, ended up being way more delicious than something I could plan in advance.
So, these phenomenal chocolate bliss brownies are for one of the most beautiful fabulous girls I’ve known since I was 17. Its probably suitably fitting that the one day I come up with the most terrific dessert I have ever made yet, free of gluten and sugar and eggs, would be today, her day.
Becci’s GF Wedding Bliss Brownies (Vegan, Paleo, Egg Free)
- 1/2 to 3/4 cup cocoa powder
- (taste the batter after 1/2 cup, decide if you want to increase chocolateyness depending on your preferance).
- 4 tbsp melted coconut oil (or substitute the oil and powder for 3 squares semi-sweet bakers chocolate)
- 3 tbsp tahini
- 1/4 cup honey – Vegan: 1/3 cup agave nectar (these are not susper sweet, feel free to add more sweetener)
- 3 tbsp amaranth flour (Paleo: use 1 tbsp coconut flour and 2 tbsp almond flour)
- 1 generous pinch salt
- 1 frozen banana
- Melt the coconut oil over low heat with the tahini and cocoa powder.
- Add in the honey or agave. Take pot off the heat.
- Defrost the banana in a separate bowl in the microwave, squeeze out contents from peel into chocolate mixture. The frozen/melted banana is best- it is more sugary, and blends most easily with the other ingredients.
- Mix thoroughly (I like using an immersion blender to mix the banana as much as possible).
- Add generous pinch salt (Celtic Sea Salt is the best).
- Sprinkle on the the amaranth flour, mix thoroughly.
- Drop into 3 ramekins, and cook at 450 degrees for 7 min (or until it smells wonderful, there are bubbles coming out the top and the top is solid). If you want them smaller- drop into mini-tart cups and bake at 350 for 6-10 min. Check the tops at 6 minutes- if they are firm, they’re ready.
- Eat them hot or cooled… each is a great chocolatey experience!
NOTE: Let these cool completely before serving if you want to be able to pop them out of the ramekins. ALSO if they are a little gooey in the centre, thats the whole point! So, enjoy the chocolatey deliciousness.
You can make a terrific “Affogato” with these- put them in a cup, small scoop of ice cream on top, and then a shot of hot espresso on top of that so it melts together. AWESOME!
Serve with almond dairy-free whipped cream
Or just eat this fabulousness on its own!