Double Chocolate Brownies (grain-free, gluten-free, dairy-free, vegan)
I love making healthier versions of family favorites! These brownies are easy to make and so delicious! They are grain-free and dairy-free. They use a whole jar of almond butter and ground chia seeds to bind them together. I don’t want to give you a reason to eat seconds…but they contain calcium, magnesium, potassium, vitamin E, and B vitamins! If you have a sweet tooth, this would be great to make, leave a few out for the next few days and then freeze the rest. The next time you get a craving, pull one out of the freezer, let it thaw, and then enjoy! They taste indulgent but without that feeling like you just ate something super unhealthy.
2 tablespoons ground chia seeds (I grind them in a coffee grinder)
6 tablespoons filtered water
One 16 oz jar of almond butter (sugar-free, salt-free)
1/4 cup unsweetened applesauce
3/4 cup coconut sugar
5 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup chocolate chips (dairy-free if desired)
1. Preheat oven to 350F and line a 9 x 9 square baking dish with parchment paper.
2. Add the 2 T ground chia seeds to a medium bowl and add the 6 T water. Stir thoroughly. Let sit for 2 to 3 minutes and it will gel up.
3. Add the jar of almond butter, 1/4 cup applesauce, and 1 tsp vanilla extract. Stir thoroughly.
4. Add the 3/4 C coconut sugar, 1 tsp baking soda, 1/4 tsp sea salt, and 5 T cocoa powder. Stir thoroughly. The mixture will be very thick.
4. Fold in chocolate chips. The dough will be pretty thick and you may need to cut them in with a large spoon.
5. Add the mixture to your parchment lined dish. Flatten the top with a spoon.
6. Bake for 35 minutes until slightly crispy around edges. Let rest for 30-60 minutes before cutting. The cooler they are the easier they will be to cut and serve. I only keep them on the counter for 1-2 days. If they last longer than this, place them in a sealed container in the fridge or freeze them.