Well, well, weeeeell! Somebody likes chocolate here! ;D Yeah, it´s me. And probably you too! ;D But no worries, I got you! I can promise you this will fulfill your chocolatey dreams cause these brownies are super indulgent and decadent. Almond butter gives these extra decadency, but if you wanna keep them little bit low key and not soooo “guilty pleasure” style (well at least they are vegan ;D), you can try to play with ingredients, leave almond butter out and maybe add more chocolate ;). It should work out.
I have also one unpleasant tip for you. These brownies are getting better with a time. And that time is 1 day minimum ;D. So try to save at least half a tray and you will see I was right ;D.
These are amazing just like that, but if you wanna up this game, you can serve them with ice cream, caramel sauce, fruit sauce or whatever comes to your mind and you love it.
So! Enjoy! 😉
Almond butter Glutenfree Brownies
- 40g chickpea or buckwheat flour (or mixture)
- ½ tsp baking soda
- ½ tsp pink salt
- 50g dark chocolate
- 120g cacao powder
- 145g coconut sugar
- 1tbsp chia seeds + 55g water to soak
- 245g almond butter
- 200g plantbased milk
- 1 tsp vanilla extract or 1 vanilla lusk
- 50g chopped hazelnuts for deco
Preheat oven – 180 °C + medium grill mode
Soak your chia seeds in a small bowl in a water and put them aside.
Melt your dark chocolate (I used 100% chocolate) in a plantbaset milk of your choice and add coconut sugar. Try not to boil it. You can either add almond butter and stir it in or you can mix it all together in a blender.
Put glutenfree flour, bakind soda, salt, vanilla extract and cacao powder into a foodprocessor and let it mix well.
Add the previous liquid into a foodprocessor to your flour and combine it all well.
Now add soaked chia seeds and mix it all together on the lowest speed.
Bake for aprox 10 minutes, but watch it. It should be crunchy on the top but soft in the inside. If it´s fully baked in the inside. Congratulations, you have just made a normal yet delicious sponge cake ;D.