Further Food Nutritionist Commentary:

These brownies are a great indulgence for when you need one. They are vegan so no pesky dairy and no eggs! Using flax seeds as a substitute for eggs is fantastic as it also helps get your omega 3's (which are very important for brain function) and increases your fiber intake. Almonds are also great to add to a dessert because it increases the protein content, helping you feel satisfied and not going back for seconds.

By Paige Geimer

Almond Joy Brownies

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 6

Ingredients

1 tablespoon ground flax seed + 3 tablespoons warm water for flax egg
1.5 cups of whole wheat flour (can sub gluten free)
1/2 cup of raw cacao powder (use cocoa powder if you want a more sweet flavor)
1/8 teaspoon salt
1/4 teaspoon baking soda
1/2 cup of dairy free chocolate chips
1/3 cup of coconut oil
1 teaspoon vanilla extract
1 cup coconut sugar
1/2 cup of almond milk (or any dairy free alternative)
additional 1/4 cup of chocolate chips
1/4 cup chopped almonds
coconut flakes – roughly 1/4 cup

Instructions

  1. Prepare the flax egg. stir the water + flax together. set aside.
  2. Preheat oven to 350 degrees + grease 9″ x 9″ baking dish.
  3. In a large bowl whisk together flour, cacao, salt + baking soda.
  4. In a saucepan on low, heat the chocolate chips + coconut oil until liquid.
  5. Transfer melted chocolate to bowl and add in the flax egg, vanilla, coconut sugar, and milk. stir.
  6. Add this to the dry mixture.
  7. Fold in almonds and remaining chocolate chips.
  8. Bake for 20-25 minutes. halfway through baking- sprinkle the coconut flakes on the top of the brownie batter. allow them to toast/brown a bit, but should not burn.
  9. Let brownies cool completely. and to garnish, melt chocolate and a bit of coconut oil then drizzle over brownies.
Prepare the flax egg. stir the water + flax together. set aside. Preheat oven to 350 degrees + grease 9″ x 9″ baking dish. In a large bowl whisk together flour, cacao, salt + baking soda. In a saucepan on low, heat the chocolate chips + coconut oil until liquid. Transfer melted chocolate to bowl and add in the flax egg, vanilla, coconut sugar, and milk. stir. Add this to the dry mixture. Fold in almonds and remaining chocolate chips. Bake for 20-25 minutes. halfway through baking- sprinkle the coconut flakes on the top of the brownie batter. allow them to toast/brown a bit, but should not burn. Let brownies cool completely. and to garnish, melt chocolate and a bit of coconut oil then drizzle over brownies.

Nutrition Information

Per Serving:  Calories: 520; Total Fat: 24 g; Saturated Fat: 16 g; Monounsaturated Fat: 2 g; Polyunsaturated Fat: 2 g; Cholesterol: 100 mg; Sodium: 125 mg; Potassium: 268 mg; Carbohydrate: 75 g;  Fiber: 7 g; Sugar: 46 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 0%; Vitamin A: 1%; Iron: 21%; Calcium: 6%;

 

Scoop, mix, go further. 

Print

Leave a comment

Your email address will not be published.

further food collagen

Send this to friend