Mexican Cacao Brownies

Mexican Cacao Brownies

Rich, fudgy and oh-so-delicious, these gluten-free brownies have a hint of spice and a surprising boost of antioxidants. 

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3 Tbsp Flaxseed

6 Tbsp Water

2 Tbsp Navitas Organics Cacao Butter

3/4 Cup Garbanzo Flour

1/2 Cup Navitas Organics Cacao Powder

1/4 Cup Tapioca Flour

1 tsp Cinnamon

1 tsp Chili Powder

1/2 tsp Sea Salt

3/4 Cup Xanthan Gum

1/4 tsp Baking Soda

1 Cup Almond Meal

1 ¼ Cup Navitas Organics Coconut Palm Sugar

1 Cup Vegan Butter (room temp)

1/2 Cup Almond Milk

1 tsp Vanilla Extract

1 Cup Navitas Organics Cacao Nibs


Preheat oven to 350F. Lightly oil the bottom and sides of a 9-inch square baking pan. Whisk together flaxseed and water, set aside.

Melt the Cacao Butter in the microwave or over a double boiler. Sift together garbanzo 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, almond 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

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