Paleo Vegan Chocolate Brownies
Indulge guilt-free with these irresistibly fudgy Paleo Vegan Chocolate Brownies, a perfect treat for any lifestyle! Made with wholesome ingredients like almond flour, coconut flour, and unsweetened cocoa powder, these brownies are gluten-free, dairy-free, grain-free, and naturally sweetened with maple syrup. A flaxseed "egg" keeps them vegan-friendly, while melted coconut oil and dairy-free dark chocolate chips ensure they're wonderfully rich and decadent. Optional chopped nuts add a delightful crunch, complementing the moist, chocolatey interior. Ready in just 40 minutes from prep to plate, these healthier brownies are perfect for dessert, snack time, or even a party. Deliciously dense and simple to make, they’ll be your go-to treat that satisfies sweet cravings without compromise!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 0.33 cup Cocoa powder (unsweetened)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 0.5 cup Maple syrup
- 0.33 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.33 cup Dairy-free dark chocolate chips
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5-10 minutes until it thickens.
In a large mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Whisk until evenly mixed.
In a separate bowl, whisk together the flax egg, maple syrup, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms. Be careful not to overmix.
Gently fold in the dairy-free dark chocolate chips and chopped nuts (if using).
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 22-25 minutes, or until the top is set and a toothpick inserted into the center comes out with only a few moist crumbs.
Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before slicing.
Lift the brownies out of the pan using the parchment paper overhang, slice into 12 squares, and serve. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.1 g | 245% | |
| Saturated Fat | 96.7 g | 484% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 242.0 g | 88% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 146.6 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
