*These brownies are raw, vegan-friendly, gluten free, refined sugar free, and diary free. Oh, and super delicious.
It’s been about 2 weeks now with no refined sugar in my house. And I am LOVING it.
Last night I drank my herbal tea with no sweetener at all and I actually liked it. It seems that the longer I go without sugar, especially refined sugar, the less I need for things to taste sweet.
Also, can I tell you just how much fun I am having making desserts with healthier ingredients? It’s been a blast. I love playing around with new ingredients. But what I REALLY love is giving my kiddos sweets that are not only free of refined sugars and white flours, but are actually nutritious. THAT is just plain awesome.
Take these brownies, for instance.
I thought that brownies would be the best place to start on my quest for healthier desserts. Brownies are loved by all, aren’t they? They also contain a lot of sugar when made traditionally. I love chewy brownies, and I love soft, cakey brownies, so I decided to figure out both in raw form.
First I worked on these cake-like brownies.
They are soft and as fluffy as a raw brownie can be in texture. This is thanks to the coconut flour. Coconut flour soaks up liquid like a sponge while remaining soft and light.
Apple puree (or applesauce) sweetens the brownies as well as honey or agave(for a vegan option). The apple puree also adds to the soft, cake-y texture to the brownie. This recipe contains no dates, which give raw desserts a chewier texture. But we’re going for light and fluffy over here!
What really makes these brownies is the frosting. Basically, I took a dairy free ganache and whipped it. And oh my word. It is amazing! Instead of a heavy, dense ganache you end up with a fluffier ganache that melts in your mouth.
I want to frost every chocolate dessert I ever make again with it.
These brownies are also kid approved. My littles tried to steal them all as I photographed them, actually. But I’m a fierce protector of my desserts so they survived for another few hours. Then bed time came and my husband and I ate the survivors.
Up next? Chewy, dense, raw vegan brownies. You’re going to love them 😉
- ⅓ cup Apple Puree (or apple sauce for a non-raw substitute)
- ⅓ cup + 1 tablespoon Coconut Flour
- ½ cup Almond Flour
- ¼ cup + 1 tablespoon Raw Cacao Powder
- ½ teaspoon Vanilla
- ⅛ teaspoon Pink Himalayan Salt
- 3 tablespoons Coconut Butter
- 2 Tablespoons Almond Milk
- ¼ cup Raw Honey or agave, coconut nectar (for Vegan brownies)
- For the Frosting:
- ¾ cups Dark Chocolate, chopped (or chips)
- ⅓ cup Almond Milk
- 3 tablespoons Coconut Oil, just barely melted
- Line a large loaf pan with parchment paper so that it hangs over the sides. Crease the paper where needed to fit into the pan.
- Start with the frosting:
- Place the chocolate chips in a large mixing bowl. Heat the almond milk to steaming (in a small pan over the stove or in the microwave). Pour the milk over the chocolate , stir a few times and let sit for a minute or two so that the chocolate can soften and melt. Stir until smooth. Add the coconut oil and mix in well. Place in the refrigerator while you make the brownie base.
- For the brownie base:
- Place all ingredients in a food processor and process on high speed until well combined and relatively smooth. Let sit for a few minutes to allow the coconut flour to absorb the liquid ingredients. Press into the prepared pan.
- Remove the frosting from the fridge. It should have set at this point and should no longer be shiny and glossy. Beat the frosting on high speed with an electric mixer for about 1½ to 2 minutes, or until frosting becomes lighter in color and fluffy. Spread over the brownies base (frosting will be firm and thick so you may need to press it in more than you'll need to spread it).
- Chill for 3-4 hours, or until cold and firm. Slice into squares.
- Keep in an airtight container in the fridge.