Who doesn’t love a good brownie? Very few people. So if you’re part of the vast majority of the population who will happily enjoy a square (or two) of cakey, fudgey, chocolatey deliciousness, then you’ve come to the right place. But these guys aren’t your standard bakery brownie, they are so much more than that! Think fluffy but not dry, fudgey but not gooey, and topped with a swirl of salted caramel. Are you salivating yet? What’s even better is that these sweet treats are made using wholesome, plant-based ingredients and are free from dairy, eggs, gluten and refined sugar. How’s that for a crowd pleaser?
2 tablespoons ground flaxseed + 5 tbsp water
1 cup brown rice flour
¼ cup almond meal
½ cup coconut sugar
½ cup cacao powder
1 tsp baking powder
¼ tsp pink himalayan salt
¼ cup + 2 tsp maple syrup*
3 tbsp almond milk (add more as required)
8 medjool dates (~½ cup)
3 tbsp almond milk
¼ teaspoon pink himalayan salt
Melted dairy free chocolate (Loving Earth Creamy or Salted Caramel are perfect for this)
Sea salt flakes
Preheat your oven to 175°C.
In a small bowl, mix together the ground flaxseed and water then leave to thicken for about 5 minutes.
In a large mixing bowl, add the dry ingredients and stir to combine.
To the dry ingredients, add the wet ingredients then stir until smooth and combined. You may want to add more almond milk to achieve the desired consistency which should be smooth, but not runny.
To make the salted caramel, remove the date pits then soak the dates in hot water for 10 minutes.
Drain the dates then add to a blender or food processor along with the almond milk and salt.
Blend until smooth.
Pour the brownie mixture into a lined baking tray then marble the salted caramel on top.
You may use all of the caramel or reserve some for topping after the brownies have baked.
Place in the oven and bake for 20-25 minutes, or until a skewer comes out clean.
Let the brownies cool in the baking tray and once completely cool, remove and slice.
Top with topping if you wish then enjoy.
* Available to purchase at your local GoodFor store
By Ella Farrugia aka @thecuriousavocado