Easy homemade vegan and paleo fudgy brownie recipe21
So I feel like I’ve been posting a LOT of treat recipes lately, but in my defense, it was Thanksgiving here in Canada last weekend (hence the pumpkin pie recipe and the pumpkin spice latte recipe), and with the holidays not too far from now, I want to be able to bring desserts and treats to parties that I can actually eat and enjoy. My family follows a paleo diet (i.e. no processed foods, no grains), and I myself have a long list of food sensitivities that cause eczema flare-ups. These sensitivities include grains, dairy, eggs and nuts, which pretty much make baking an interesting and sometimes seemingly impossible challenge.
I found other recipes for gluten-free brownies, paleo brownies and even vegan brownies, but there weren’t recipes that fit my specific requirements to be grain-free, egg-free and to actually taste awesome! The closest recipe that fit the bill was Tessa the Domestic Diva’s paleo egg-free brownies, but they took some tweaking to make them fudgy, but a little more cakey, and thus become the best brownie recipe ever. I don’t even say that lightly, because a good brownie is a great treat indeed, never mind that they’re actually delicious and eggless brownies!
These fudgy brownies are made with coconut flour and tapioca flour and sweetened with honey and the ingredient that helps hold it all together – sweet potato. The lovely thing about these brownies is that you can’t taste the sweet potato in it. Instead, it’s fudge brownie goodness that needs a tall glass of milk (if you can tolerate it), or in my case, a dollop of whipped coconut milk does the trick too. I really thought that with an egg and grain intolerance I’d never eat a brownie again without suffering later – but these fit the bill!
- 3 oz. unsweetened baking chocolate
- 6 tbsp coconut milk
- 5 tbsp coconut oil
- 1 cup honey (vegan option: 1 cup maple syrup)
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 6 tbsp unsweetened cocoa powder
- 6 tbsp coconut flour
- 6 tbsp tapioca flour
- 2 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
- Preheat oven to 350 F.
- If you don't have already mashed cooked sweet potato, take one medium sweet potato and pierce several times with a fork. Microwave on high for seven minutes, covered with a moistened paper towel or damp cloth. Scrape the sweet potato away from the skin and mash with a fork, and set aside 1 cup of mashed sweet potato.
- In a double boiler (or a metal mixing bowl resting in a pot of water), melt the unsweetened baking chocolate, coconut milk and coconut oil over medium heat. Once the chocolate has melted into a uniform mixture, remove from heat.
- To the mixing bowl, add the honey or maple syrup, mashed sweet potato, vanilla, salt and baking soda. Blend well with hand immersion blender.
- Slowly add the cocoa powder, coconut flour and tapioca powder and mix with a rubber spatula until uniform.
- Optional - for double chocolate brownies, fold in half a cup of chocolate chips.
- Pour batter into a 8" x 8" baking pan.
- Bake for 20 minutes or until testing with a toothpick or knife comes out clean.
- Cool and cut into squares. Enjoy!