These decadent, chewy and moist Vegan Gluten-Free Brownies are the ultimate dessert anytime of the year. You’ll be making these time and time again.
I know you’re all so excited for today’s new recipe because I rarely post desserts. Honest, I don’t have a sweet tooth. After I kicked my Candida to the curb and started adding in more healthy fats (avocados, walnuts, almonds, olive oil/avocado oil), my cravings for sweets disappeared. But every once in awhile, my clients beg me for a healthy treat and I can’t help but to share my new favorite one with you. These fudgy vegan brownies are so flavorful and they’re loaded with fiber and protein. They’re healthy enough to serve kids and they won’t spike your blood sugar because there’s no refined sugar in here. The healthy fats and protein help to balance your blood sugar, so it’s a win-win treat for your whole family.
I have a few tips to make these simple vegan brownies that may help you before you whip them up.
As you’ll see in the recipe for these Vegan Gluten-Free Brownies below, you must let the dates soak in water for at least 30 minutes. Failing to do so will result in the brownies not working. So, be sure to set your timer for 30 minutes so the dates are soft and creamy instead of tough and hard.
It’s also very important to let the ground flaxseeds and water sit according to the recipe below, as well. Do not use whole flax seeds because they will not work. If you don’t have ground flaxseeds on hand, you can grind them yourself in a coffee grinder at home until the seeds are finely ground. Then, they’re ready for use. I prefer to purchase my flaxseeds pre-ground on Amazon.com. These are the flaxseeds I use for all of my baking needs.
The pinch of cayenne pepper in these brownies can be omitted if you don’t like cayenne pepper but it’s very slight and I highly suggest using it for a boost of flavor in these brownies.
I’m sure you’ve all heard of or seen a recipe for gluten-free black bean brownies but these aren’t them. They’re similar in some ways that they include chickpea flour instead of black beans but they have such a different texture and consistency. If you’re not familiar with chickpea flour, it’s also called garbanzo flour and it’s a gluten-free flour made from only garbanzo beans, so it’s grain-free, as well. This is the chickpea flour that I use. These Vegan Gluten-Free Brownies are unlike anything you’ve ever tasted and I cannot wait to hear what you think. I know you’re going to love them!
Free of gluten, dairy, soy, refined sugar, corn and eggs. Vegan, Vegetarian.
- 1 Tbsp. ground flax seeds
- 3 Tbsp. water
- 1 1/2 cups Medjool dates pitted
- 1 cup water
- 1/2 cup chickpea flour
- 2 tsp. pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 cup extra-virgin olive oil
- 1/2 cup pure maple syrup
- 1/8 tsp. sea salt
- 1/8 tsp. cayenne pepper
- 1/2 tsp. coconut oil
- 2 Tbsp. pure maple syrup
Preheat oven to 350 degrees F. Prepare 8 x 8 inch ceramic baking dish with oil and set aside.
Combine the ground flax seeds and 3 Tbsp. water and let set for 10 minutes then mix well to combine.
Combine dates and 1 cup of hot water and let set for 30 minutes to soften dates. Drain and reserve the date water. In food processor combine the soaked dates, 6 tbsp of reserved date water, flax mixture, and remaining ingredients. Process until smooth. Pour into prepared baking dish and flatten with spatula. Bake for 45 minutes or until sides come away from dish and top starts to crack. Cool for 30 minutes on counter, then place in refrigerator for 1 hour.
Just before the brownies come out of refrigerator make glaze below.
To Make the Glaze:
Mix the glaze ingredients in small double boiler and warm until you can combine the two ingredients. Remove from the heat and brush the glaze on the cooled brownies and place brownies in refrigerator for 1 hour. Remove from the fridge and serve.
Store in the fridge for up to 5 days in a sealed container.