VEGAN CACAO BROWNIES


1.) 150g Tribal Moon Ceremonial Grade Cacao 2.) 1/2 cup non-dairy butter, applesauce or light flavoured olive oil 3.) 1 1/4 cups sugar 4.) 3 flax eggs 5.) 1 tablespoon vanilla extract 6.) 1 cup (125g) flour (all-purpose, spelt, whole wheat, or gluten-free all-purpose) 7.) 1 teaspoon baking powder 8.) Pinch of salt 9.) 2 oz. dark chocolate bar, chopped 10.) coarse salt, for garnish DIRECTIONS: Preheat oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper, or lightly grease with oil. If using a 9 x 13 baking dish, see recipe instructions below. Flax egg: In a small bowl, combine 3 heaped tablespoons flaxseed meal with 1/2 cup water or unsweetened non-dairy milk. Let rest for 10 minutes to thicken. Mix: In a medium-size mixing bowl, add the 1/2 cup butter/oil/applesauce and sugar, mix well. Add in the flax eggs and vanilla, mix again. Add in the flour, Tribal Moon Ceremonial Grade Cacao, baking powder and salt, mix well to combine. May take a minute or so to completely become mixed. Pour: Pour brownie batter into the centre of the prepared baking dish. Spread to the edges as needed. Optionally top with chopped chunks of dark chocolate or vegan chocolate chips. Bake: Place in the centre of the oven and bake for 25 – 30 minutes. Cool: Let cool in the baking dish. If you used parchment paper, after 5 – 10 minutes, lift the edges and move the brownies to a wire rack to cool. Store: Keep loosely covered on the counter for up to 4 – 5 days. They keep longer in the refrigerator, up to 2 weeks.

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