I love taking classic ‘unhealthy’ recipes and turning them into a wholefood, plant based alternative. So far I’ve done it with mac and cheese, truffles, pancakes and now I’m tackling brownies. The ultimate chocolate indulgence. I put a little twist on this recipe by adding a swirl of peanut butter, however, it is totally optional. You can top these brownies with anything you like – crushed Oreos are next on my list.
I subbed out butter/ margarine for avocado and extra virgin coconut oil as a healthier alternative however if you are feeling indulgent or you don’t have an avocado on hand feel free to swap it for 100g of vegan butter.
The refined sugar that would be used in a typical brownie recipe is substituted for soaked dates and coconut sugar for a more natural source of sweetness and a few extra added vitamins. Dates are a great addition to a brownie recipe as not only do they add sweetness but they also help bind the ingredients together and give a sticky gooey consistency.
I swirled the brownies with natural peanut butter for a salty nutty flavour but also to create this beautiful marble effect.
- 1 Avocado
- 1/2 Cup (Melted) Coconut Oil
- 1 Cup Plant-Based Milk
- 1/2 Cup Coconut Sugar
- 3/4 Cup Oats
- 100g Soaked Dates (apx 1/2 Cup)
- 50g Dark Chocolate
- 1/2 Cup Cacao Powder
- 1 tsp Apple Cider Vinegar
- 1 tsp Bicarbonate of Soda
- 1 tsp Sea Salt
- Preheat the oven to 170 degrees celsius and line a baking tin with parchment/ baking paper.
- In a high speed blender, process the oats until they reach a fine flour consistency and set aside.
- Scoop the contents of a whole avocado into a food processor and blend on high until full whipped and creamy.
- Turn the speed down and gradually pour in the coconut oil, sugar and maple syrup and blend until fully combined.
- Place the dates in a microwavable bowl and cover with 1/2 a cup of water. Microwave for 1-2 minutes then stir and crush with a spoon until you have formed a date paste. Transfer into the food processor and blend on high until smooth.
- Add the oat flour, bicarbonate of soda and apple cider vinegar and blend on high whilst gradually pouring in the plant milk.
- Place the dark chocolate in a microwave safe bowl and microwave for 15 seconds at a time until there are only a few chunks left then stir until smooth.
- Pour the chocolate and cacao powder into the blender and process on high until smooth.
- If your mix is very thick add a table spoon of coconut oil or a dash of plant milk.
- Pour into the lined baking tray and place in the oven for 40 minutes.
- Leave to cool before slicing or serve warm with vegan ice cream or ‘nice’ cream.