The gooiest fudgy healthy vegan chocolate brownies you’ll ever consume

Healthy Chocolate Brownies With A Raw Chocolate Glaze

  • Servings: 16 brownies
  • Difficulty: easy
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Now these brownies are probably the most to die for dessert you will ever eat. I’m a chocolate addict and always trying new ways of creating healthy chocolate treats. They are totally gluten-free, dairy-free, refined sugar-free and high in fibre making them a suitable for vegetarians and vegans. I can’t wait for you all to try these so make sure you post any photos on Instagram and tag @pinkys_pantry and I’ll share the loveeee!


For the brownies:

– 1/2 cup medjool dates soaked in warm water for 10 minutes
– 1 cup of water
– 2 tbs of ground flax seeds
– 2 tsp of vanilla extract
– 2/3 cup of melted coconut oil

– 1 cup of coconut flour
– 3/4 cup of raw cacao powder
– 3/4 cup of coconut sugar + 2 tbsp
– 1/2 tsp of bicarbonate of soda
– large pinch of salt

For the raw chocolate glaze:

1/4 cup of coconut oil
1/4 cup of raw cacao butter
1/2 cup of raw cacao powder
2 tbsp of agave (alternatives: maple syrup, rice malt syrup, date syrup)


Preheat the oven to 170C fan and line a square 8×8 baking pan with grease proof paper and set to one side.

Once your dates have soaked in warm water, strain and place into a food processor until a thick date paste has formed. Place all of the wet ingredients plus the ground flax into a medium bowl (including the date paste) and whisk together. Add all of the dry ingredients into a large bowl and combine well. Pour your wet mixture in the dry one and mix evenly until a thick batter begins to form (this should be a relatively dry batter). Transfer your mixture into the preprepared baking pan and evenly spread making sure to press right into the corners and edges. Bake for 23 minutes until firm and spongey and leave to fully cool down, then place in the fridge while you make the glaze.

For the raw chocolate glaze:

In a ban marie (bring to the boil a small saucepan of about 2 inches of water and place a heat proof bowl inside making sure it doesn’t touch the water) gently melt the cacao butter and coconut oil together – the cacao butter will melt considerably slower than the coconut oil so it is advised to start with the butter and then incorporate the coconut oil half way through. Once melted and combined, remove from the heat and add the cacao powder and agave and mix until a smooth chocolatey sauce is formed. Take the brownie pan out of the fridge and carefully remove by placing a large chopping board over the top and with your hand firmly on the board, turn the pan upside down so that the whole brownie cake falls out. Spread the glaze over the cold brownie cake until evening covered and place back into the fridge for at least 15 minutes or until the glaze has fully set.

Once set, grab a large sharp knife and run under boiling water and carefully divide your brownies up into 16 servings making sure to wipe the knife in between to get a clean cut.

Tuck in and try not to eat them all at once! Store in the fridge and keep for 5 days.


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