Vegan & Gluten-Free Brownies with Brazil Nuts
It took a few tries to get these brownies just right – but now they’re perfect: super chocolatey, wonderfully moist, and completely vegan and gluten-free. Brazil nuts add a buttery crunch, while dates and banana bring natural sweetness. Just like the classic – only better for you and the planet.
Equipment
- Baking tin 27 × 17 cm
- high-speed blender
Ingredients
Tray (27×17 cm):
- 180 g Brazil nuts soaked in filtered water for a at least 6 hours hours and then rinsed
- 130 g brown rice flour
- 1 pinch salt
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 55 g FAIR TRADE cocoa powder
- 120 g chocolate drops or chunks
- 2 very ripe bananas
- 70 g dates + 1/2 cup water
- 1/3 cup water
For the glazing:
- 140 g dates
- 1/2 cup water
- 20 g cacao butter melted
- 30 g coconut cream melted
- 55 g FAIR TRADE cocoa powder
Instructions
- Preheat the oven to 190°C. For the dough, mix the brown rice flour, salt, baking powder, baking soda and cocoa powder in a medium sized bowl.
- Grind the Brazil nuts to rough crumbles. Don’t worry about the occasional bigger bits.
- Blend the dates with 1/2 cup water to a fine cream (my Personal Blender works well for this job).
- In a small bowl mash the bananas to a fine cream. Prepare the baking tray with baking paper.
- Add date cream, banana cream, ground Brazil nuts, chocolate drops and 1/3 cup water to the flour-mixture and mix well. Don’t stir too long so the dough will rise better. Transfer the dough mix to the baking tray and spread evenly.
- Bake in the oven for approx. 30 minutes (depending on oven type). If the top gets too dry, cover with a loosely placed sheet of aluminum paper.
- Take out of the tray and place on cooling rack to let cool down properly before adding the glaze.
- For the chocolate-glaze, blend the dates with water, coconut oil and coconut cream to a fine paste. Add cocoa powder and blend well. Spread glazing evenly on top and let then cool down to set.
Notes
Enjoy! 🙂