Ok, so anyone who know me know I am O-B-S-S-E-S-E-D with chocolate. It’s one of my  I-can’t-say-no-to pleasure. The recipe is based on this one by “Running to the Kitchen” (https://www.runningtothekitchen.com/superfood-brownies/) and then…veganized!

Ingredients for 12 servings

• 1/2 cup melted coconut oil
• 1 cup coconut sugar
• 1/4 cup melted 85% chocolate (vegan)
• 1/2 cup unsweetened cacao powder 
• 1/2 teaspoon salt
• 1 teaspoon vanilla paste or 1 table spoon of vanilla vegan protein powder
• Adjust amount of rice milk so dough is creamy enough (this depends on the type of flour)
• 1/3 cup + 1 tablespoon gluten free flower (I use gluten free oat flour) or normal flower
• 1/4 cup + 1 tablespoon goji berries (divided)
• 1/4 divided 85% chocolate bar
• 1/2 tablespoon sea salt

Instructions:

1. Preheat oven to 180ºC  and line an 8x8 baking dish with parchment paper.
2. Combine the coconut oil, coconut sugar, melted chocolate chips, cacao powder and salt in a large bowl. Whisk until well combined.
3. Add the vanilla bean paste and whisk again until smooth.
4. Add the flour, gently stir until fully incorporated into the batter and no streaks remain.
5. Add 1 tablespoon each of the cacao nibs and goji berries and fold into the batter until just incorporated.
6. Transfer the batter to the baking dish, spreading evenly into the corners.
7. Bake for 30-35 minutes until edges are set and start pulling away from the parchment but the middle is still somewhat soft. *About 5-7 minutes before brownies are done baking, sprinkle the remaining goji berries and cacao nibs on top. If you do this at the beginning, the goji berries will char a bit instead of remaining bright red.
8. Remove brownies from the oven, sprinkle with the sea salt and let rest in the pan until completely cooled.
9. Once cooled, remove the brownies by pulling the parchment out of the baking dish and cut into 12 pieces.

Bon appetite friends!

xx

Irene