Root your health

Vegan Chocolate Hazelnut Brownies

Prep

bake

serves

15 min

25 min

4 - 6

Ingredients

1 and ½ cups Rice flour

1 cup Almond Flour

½ cup of Cocoa powder

¼ cup Coconut sugar

½ cup of Natural Coconut yogurt (COYO)

¾ cup of Honey or Maple syrup

½ cup of Almond milk

2 Flax eggs (2 tbsp flax meal and 6 tbsp hot water set aside for 3 min)

100 g of Chopped hazelnuts

50 g Dark Vegan Chocolate (Lindt 70 %)

Method

Preheat the oven at 180 °C and line a baking tray with oil and baking paper
In a small bowl, combine coconut yogurt, honey and flax eggs separately.
In a large bowl, combine rice flour, almond flour, cocoa powder, coconut sugar and salt.
Fold dry ingredients into wet ingredients until well combine before gradually adding almond milk while mixing with a whisk.
Once combined, add half of hazelnuts and dark chocolate and fold through batter.
Pour brownie mixture into pan and top with leftover hazelnuts and dark chocolate.
Bake for 20-25 min, leave to cool completely before cutting.
Store in an airtight container for 12-14 days in refrigerator or freezer for up to 3 months.

Notes

Enjoy hot or cold dust with some cocoa powder. Vanilla coconut ice cream (COYO) or (Prana) and my coconut salted caramel sauce goes well with this decadent treat.