You: “Why don’t you just call them brownies, you weirdo?”
Me (kinda ashamed and angry because you called me weirdo): “Well these aren’t brownies. Originally they were supposed to be, I’m not gonna lie. But they did not become brownies.”
You know what they taste like? Of course, you know I’ll say heaven. Ok, chocolate heaven as well – I can’t help it, it’s like a Tourette syndrome. But they taste really really like a chocolate bar. Like a real good one. Real rich and satisfying one. Not too sweet, just sweet enough and really chocolatey.
Now, I’m not a big fan of chocolate (please don’t hate me a lot). I crave chocolate sometimes, but I don’t get crazy about it like most women. When I eat 1 little piece it’s enough (<- I’m dead to you, I know). But I must say, these here attract me more than a blooming flower attracts bees. And they make me poetic.
And here’s the picture from another batch. Here I used pecans on top and ground oats instead of coconut flour. So these are not grain-free, and if you don’t buy gluten-free oats – not gluten-free either. The ones with coconut are. And they’re both very tasty.
These chocolate babies keep in the fridge for about 5 days, could be longer, but I didn’t test that, because..well, I ate them all. What a surprise.
As for whether or not they’re healthy, flourless, gluten-free and grain-free – yes to all (coconut version). They’re definitely the healthier version of anything baked with chocolate you can eat, don’t contain any grains (the coconut version) and are gluten-free.
But they’re not vegan.
There are two eggs in there. I haven’t tried making these without egg, but it might work with chia or flax seeds as well. I also used butter instead of coconut oil, since I looooove butter, but if you’re dairy-free, feel free to use coconut oil.
- ½ cup dried figs or dates – soak in water for 30 min
- 2 Tbsp butter or coconut oil
- ½ cup dark chocolate
- 2 eggs
- 2 Tbsp cacao powder
- 1 tsp vanilla
- 3-4 Tbsp coconut flour
- pinch of salt
- ½ tsp baking powder
- 6 walnut halves
- Preheat the oven to 210°C/410°F
- Blend dried fruit until smooth – maybe add a tbsp. or 2 of water, if you can’t puree them. I used my hand-blender for that.
- Add butter and blend further.
- Add eggs – from here you can start whisking.
- Add melted chocolate – combine everything until very smooth (maybe have a taste to see if you need to adjust something).
- Add cocoa powder, coconut flour, vanilla and baking soda, a pinch of salt. Mix well.
- Add walnuts. Mix.
- Line a small springform cake pan with parchment paper (less to clean) and pour the mixture into the tray. Spread and even out with a spoon. You can smooth it out when you dip the spoon in water.
- Bake at 210°C /410°F for about 30 min (since every oven is different, make sure to check from time to time).
- Let cool off and cut in pieces. These chocolate bites taste even better after a fun day in the fridge.
These are definitely among the 30% of my successful baking experiments. Given the flourless oatmeal blueberry muffins I shared last week, this will be the only baked dessert I post here for a while. I’m expecting a lot of baking disasters from now on. But who knows, maybe I’ve gotten really good at baking. I guess we people do change and learn to bake.
AFTER 3 MONTHS…UPDATE: In the mean time, I’ve not only baked these chocolate bars, but also made vegan apple crumble mini pies that I sweetened with 1 tbsp honey, a butternut squash crumble pie and a healthy delicious chocolate mousse. The last one isn’t baked, but they’re all awesome.
Vegan apple crumble mini pies made with oats, coconut oil, 1 tbsp honey/maple syrup and apples. I hate apples, but this has become one of my favorite desserts.
Vegan butternut squash crumble pie. Crust is made in a similar way like the apple crumble mini pies. The filling is super creamy, spicy and sweetened only with dried fruit.