When I think of a brownie I think of a dense, sweet, slightly chewy chocolatey extravagancer that I want to make my best friend. I don’t think about making them with sweet peas and chia seeds, but on my quest to experiment a bit more in the world of Veganism, Nicole and I decided that we had to try making a brownie that would make anyone feel warm and fuzzy inside.
In case you missed my first post about this Vegan series, I’ll just quickly catch you up. My friend Nicole has just become a gluten-free, sugar-free Vegan due to health reasons and so we decided that together we’d explore some recipes and share all the good ones with you guys.
Our first post involved two really delicious and super easy recipes for Beetroot Hummus and Golden Tumeric Hummus if you’d like to try them out just click here. We’ll be sharing a recipe a week for the next little while.
But for now, let’s get on with making our Deliciously Easy Vegan Brownies that are completely gluten free and surprisingly enough really tasty! When I first read through the recipe I couldn’t imagine these brownies tasting any good because of the main ingredient being blitzed up peas! But I will be the first to admit that I was wrong and that I actually quite enjoyed these little suckers, especially the Chocolate Cream that gets smothered on top, which is the best part! They were rich and dense and they tasted exactly like what they are, a healthy chocolate brownie!
Just a few quick recipe notes:
- We felt like they could have done with a thicker layer of Chocolate Cream so next time around we’re doubling the recipe.
- Make sure you use a good quality maple syrup and cocoa, these are key ingredients that I think go a long way in enhancing the taste of the brownie. Plus real Macoy maple syrup is a thing of beauty. My word!
° 100 grams coconut sugar (you can substitute this with 1/2 cup of brown sugar)
° 50 grams cocoa powder
° 33 grams coconut flour
° 2 Tbsp flax seeds or ground OR chia seeds
° 2 tsp baking powder
° 1/2 tsp baking soda
° 500 grams tinned peas after they have been drained
° 1/3 cup maple syrup (or any other sweetener)
° 1/4 cup coconut milk
° 2 Tbsp coconut oil melted
° 2 tsp vanilla essence
Chocolate Cream Ingredients:
° 25 grams cocoa powder
° 25 grams peanut flour – you can skip this and use 7 Tbsp of cocoa powder and then leave out the water
° 60 mls maple syrup
° 2 Tbsp coconut oil melted
° 1 tsp vanilla essence
° 1 Tbsp water
° A pinch of salt
- Put all the dry ingredients in a bowl and mix together until there are no clumps.
- Blend the peas with all the wet ingredients in a food processor (I used my Nutri-Bullet)
- Add the wet ingredients into the dry ingredients and stir with a spatula until everything in combined.
- If the batter is too thick add a splash of plant milk. If it’s too runny add a Tbsp of coconut flour.
- Line a square baking tin with grease proof paper.
- Bake in a preheated oven at 180° (fans assisted, 200° if not) for about 30- 40 minutes. Our were ready after 30 minutes. If a toothpick comes out almost clean you’re good to go, it can be a bit sticky, you don’t want to overcook them!
- To make the chocolate cream just add all the ingredients into a small bowl and stir well with a whisk. Once the brownies have cooled spread the cream onto of them.
- Enjoy!! And thanks, Jackson’s Real Food Market for all the ingredients.