This recipe swaps out typical brownie ingredients, such as eggs and butter, for vegan, gluten-free, and more nutrient-filled ingredients for a scrumptious guilt-free treat. The addition of Black Currant black tea adds a hint of fruity sweetness and a bit of energy from the caffeine.
Vegan Blackcurrant Brownies
Makes 12 brownies // Total time: 30 min // Active time: 30 min
- 1 rounded tsp Harney & Sons Black Currant tea
- 2 tbsp ground flax seeds
- 150g dairy free dark chocolate
- 2 tbsp coconut oil
- 1 cup rolled oats
- 1/2 cup ground almonds
- 1/2 cup coconut sugar
- 1 tbsp raw cacao powder
- 1 tsp baking powder
- 1/2 cup coconut yogurt
- 1/2 tsp vanilla extract
- 1/2 cup dairy free chocolate chips
Preheat oven to 375°F and line a 7 x 9 inch baking pan with parchment paper so it covers the base and sides.
Steep Black Currant tea in 1/2 cup boiled water and mix with the ground flax seeds in a small mixing bowl or mug. Set aside.
Break the chocolate into pieces then melt with the coconut oil in a microwave.
In a food processor or blender, grind the oats to a very fine powder. Add into a large bowl along with the ground almonds, coconut sugar, raw cacao powder and baking powder
Pour in the yogurt, vanilla, flax-tea combo, melted chocolate and chocolate chips and stir until well-combined.
Spoon into the prepared baking pan and bake for 30 minutes until set - it will firm up more as it cools!
Recipe adapted from The Cook and Him