VEGAN BLACKCURRANT BROWNIES

Blackcurrant Brownies

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

Ingredients

  • 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

Directions

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

 



 

 


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