I feel like we’re apologizing all the time for abandoning the blog. Again we haven’t written in a while. Not only is Tiia’s laptop broken and she can’t edit pictures, I also had to install mine completely new and some of the already edited pictures are gone. Still it won’t make much longer and we should really get at least one new one.
A lot has changed in the past months. A few weeks after we moved to Lüneburg I already found work in a lovely café. Now the summer is over but the October is starting with beautiful weather and 15°C. Perfect weather to enjoy some vegan treats!
The whole October Lüneburg is part of the event “Lüneburg is(s)t vegan” which means “Lüneburg is/eats vegan”. Tiia and I are also taking part, so today I want to post a recipe for a chocolate brownie that is also gluten-free.
These brownies are perfect for everybody who can’t eat gluten, sugar, dairy or eggs. They are completely made without any flour and to make them a bit sweet, dates are thrown into the mix. The recipe also doesn’t use any commercial butter or margarine – instead I made some from desiccated coconut.
The delicious brownie recipe is adapted from this blog. The original isn’t vegan and I actually tried half of the recipe using eggs but I didn’t really like the result. The brownies with egg weren’t really brownies but more like a fluffy chocolate cake and that wasn’t what I was looking for at that moment. With using flax eggs as a substitute the brownies turned out perfectly moist!
If you want to you can decorate the brownies with a vegan whipped cream or a berry mousse. I used some vegan whipping cream made from oats and added some blueberries.
Ingredients (4-6 pieces)
225 g desiccated coconut
5-8 pitted dates
50 g vegan dark chocolate
2 tbsp raw cacao powder
3 flax eggs (3 tbsp ground flax and 9 tbsp water)
1/2 tsp baking soda
100 ml vegan whipping cream (optional)
1 tbsp blueberries, frozen or fresh (optional)
Preheat the oven to 175°C and grease your tin or baking pan with coconut oil. I used cake rings for the brownies which made them quite big. You can also use a small springform or a square baking tin and cut the brownies a bit smaller later.
For preparing the flax eggs mix 3 tablespoons of ground flax with 9 tablespoons of water and set aside.
Start making the coconut butter by placing the coconut into a food processor and process until the coconut releases all its oils and turns into butter. Depending on your food processor this might take a while. Scrape down the sides once in a while but don’t give up! It will work out in the end. If you have a high speed blender this might not even be a problem.
Once you have coconut butter you can add the dates and blend until everything is smooth. Then add the flax eggs, chocolate, cacao powder, soda and a bit of sea salt and blend together. Incorporate the cacao nibs without grinding them. Transfer everything into the baking tin and smooth the top out with a silicone spatula. Bake for around 17 minutes. It might take a bit longer if you don’t use individual cake rings like I did! Let the brownies cool down completely before decorating.
For the blueberry whipped cream I first strained the thawed blueberries (you can also use fresh ones) through a fine sieve and whipped up my vegan oat cream with the blueberry juice. I formed little clouds between two teaspoons but you can just serve the cream in a bowl with the brownies or pipe it on top of the individual pieces. Enjoy!