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Cacao Fudge Brownies (V. GF. DF)

Whats better than creating vegan, gluten free, dairy free, brownies?! … the fact that its done in one bowl! Always got to think of the clean up 🙂

Which is always wonderful for someone who does not have a dishwater like me! 

For those of you who know me well you know I am the queen of raw treats, but today was 70 degree, breezy, and giving me all the fall feels so I decided to bake instead. As a recipe developer it is easy for me to play around with raw foods. I’ve mastered how to merge flavors + fine the perfect consistencies. However, baking has always been a challenge for me. Baking is a chemistry & one “off” measurement can make or break your recipe. When I have found has worked for me is looking at unhealthy recipes and the ratios of wet to dry ingredients and swapping the unhealthy ingredients for healthy ones. For example, if a recipe calls for 1 cup of flour, I will use 1 cup of oat flour or almond flour. Sometimes it works, sometimes it doesn’t but it allows me to play around with different healthy ingredients and still get my ratios right.


½ cup coconut sugar

1/3 cup pure maple syrup

¼ cup unsalted almond butter (or any other nut butter)

¼ cup + 2 tablespoons melted coconut oil

¾ cup unsweetened cacao powder

1 teaspoon pure vanilla extract

¼ teaspoon salt

2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 5 mins)

¼ cup + 2 tablespoons gluten free oat flour

1 @eatingevolved midnight chocolate bar chopped into chunks


How to make’um..

Preheat oven to 325 degrees

Make flax eggs, set aside, and let them sit for 5-10 minutes while preparing recipe.

Whisk together: coconut sugar, almond butter, maple syrup, and coconut oil

Next mix in cacao powder, vanilla extract, and salt.
Add in flax eggs then gluten free oat flour.
Mix in the chocolate chunks.
Pour batter over a 8-8 pan lined with parchment paper. Bake for 25 minutes.

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