Egg-free, vegan, dairy-free!
I am cooking a vegan meal for a few of my friends this Sunday but my mind is drawing a blank. I think it is because I have had something else in my mind for a few days now. Lately, I have been disappointed in the less than desirable options for vegan desserts in nearby stores. I am not a big fan of the vegan baked sweets at Whole Foods. The vegan chocolate chip cookies are bleh and the vegan cupcakes have an intimidating never ending list of ingredients.
Even though all I really wanted to do was find an amazing recipe for something sweet and wholesome, I knew my first priority was to come up with a vegan four course dinner that will blow the socks off my friends. So, I went to Nom Nom Paleo for some inspiration. I fell in love with Nom Nom Paleo when I started crossfit a long time ago (and then I stopped but now I’m starting again) and ventured out in to the paleo world. A lot of the recipes are really great and made from scratch with wholesome ingredients and a lot of the vegetables can be made vegan. The Cauliflower Fried Rice is phenomenal. I trust the author’s taste buds so much, so when the first post on the home page was about a chocolate pie, I had a good feeling. I opened the link and came across The Spunky Coconut paleo blog. There, I found a recipe for chocolate brownies (recipe here) that looked very interesting. I had to try it.
I went to the store and got a few of the missing ingredients. I made my own apple sauce which is the easiest thing to make; apples, water and cinnamon. Some web sites tell you to add lemon and sugar but it is perfect without those things. If you cook it a few minutes longer the apple becomes sweeter, so you don’t really need to add sugar.
Apple sauce, guar gum and water
I followed most of the directions except I added only 2/3 cup of almond butter, added 1/3 cup unbleached organic white flour and 1/3 cup of coconut milk. I knew if I left the recipe as is the almond butter would be too overpowering and the brownie too chewy. I think the flower gave it a real brownie texture; chewy but still a baked good. Also, I did not have chocolate raspberry liquid stevia, so I added a half a sprinkle of stevia.
Added walnuts and vegan chocolate chips
What it looks like after coming out of the oven. I used an ungreased 6”x6” pyrex.
It has only been a couple of hours since I made it and I already ate a quarter of it. My faith in vegan chocolate treats has been restored. This Egg-Free, Dairy-Free Chocolate Brownie is probably the best brownie (vegan and non-vegan) I have had in years.