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Mexican Cacao Brownies Recipe
Rich, fudgy and oh-so-delicious, these gluten-free brownies have a hint of spice and a surprising boost of antioxidants.
INGREDIENTS3 Tbsp. flaxseed 6 Tbsp. water 2 Tbsp. Navitas Organics Cacao Butter ¾ cup Navitas Organics Chickpea Flour ½ cup Navitas Organics Cacao Powder ¼ cup tapioca flour 1 tsp. cinnamon 1 tsp. chili powder ½ tsp. sea salt ¾ cup xanthan gum ¼ tsp. baking soda 1 cup almond meal 1¼ cup coconut palm sugar 1 cup vegan butter (room temp) ½ cup plant-based milk of choice 1 tsp. vanilla extract 1 cup Navitas Organics Cacao Nibs |
DIRECTIONSPreheat oven to 350°F. Lightly oil the bottom and sides of a 9x9 inch baking pan. Whisk together flaxseed and water, set aside. Melt the cacao butter in the microwave or over a double boiler. Sift together chickpea flour, cacao powder, tapioca powder, cinnamon, chili powder, sea salt, xanthan gum, baking soda and almond meal. Place the flaxseed & water mixture in the bowl of a stand mixer. Add coconut palm sugar, vegan butter, cacao butter, milk and vanilla, and stir on low until the ingredients are combined. Beat the mixture for 5-7 more minutes on medium until completely smooth. Slowly add the dry ingredients until fully combined. If the mixture is too dry, add more almond milk, 1 Tbsp. at a time. Fold in the cacao nibs and then spread mixture evenly in the prepared pan. Bake for 30 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean. Do not overbake. Makes 16 Brownies
Recipe submitted by Pink Avocado Catering |
Rich, fudgy and oh-so-delicious, these gluten-free brownies have a hint of spice and a surprising boost of antioxidants.
Ingredients
- 3 Tbsp. flaxseed
- 6 Tbsp. water
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2 Tbsp. Navitas Organics Cacao Butter
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¾ cup Navitas Organics Chickpea Flour
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½ cup Navitas Organics Cacao Powder
- ¼ cup tapioca flour
- 1 tsp. cinnamon
- 1 tsp. chili powder
- ½ tsp. sea salt
- ¾ cup xanthan gum
- ¼ tsp. baking soda
- 1 cup almond meal
- 1¼ cup coconut palm sugar
- 1 cup vegan butter (room temp)
- ½ cup plant-based milk of choice
- 1 tsp. vanilla extract
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1 cup Navitas Organics Cacao Nibs
Directions
- Preheat oven to 350°F. Lightly oil the bottom and sides of a 9x9 inch baking pan. Whisk together flaxseed and water, set aside.
- Melt the cacao butter in the microwave or over a double boiler. Sift together chickpea flour, cacao powder, tapioca powder, cinnamon, chili powder, sea salt, xanthan gum, baking soda and almond meal.
- Place the flaxseed & water mixture in the bowl of a stand mixer. Add coconut palm sugar, vegan butter, cacao butter, milk and vanilla, and stir on low until the ingredients are combined. Beat the mixture for 5-7 more minutes on medium until completely smooth.
- Slowly add the dry ingredients until fully combined. If the mixture is too dry, add more almond milk, 1 Tbsp. at a time.
- Fold in the cacao nibs and then spread mixture evenly in the prepared pan.
- Bake for 30 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean. Do not overbake.