Fudgy Vegan & Gluten Free Brownies
Prep Time 15 min Cook Time 40 min Total Time 55 min
½ cup Sorghum Flour
¼ cup Raw Almonds
¼ cup Cocoa Powder
¼ Coconut Sugar
½ tsp Sea Salt
½ cup Dates (soak in hot water for 30 minutes if the dates aren't very soft)
½ cup Pumpkin or Sweet Potato Puree
⅛ cup Almond Butter
¼ cup Coconut Oil
⅓ cup Dark Chocolate Chunks
2 Flax Eggs (2 Tbsp Ground Flax mixed with 6 Tbsp Warm Water)
1 tsp Vanilla
Heat your oven to 350°F. Oil an 8x4 loaf pan and set aside.
Mix ground flax seeds and warm water in a small bowl and set aside.
Combine all dry ingredients in the food processor and blend until the almonds have turned into a flour. Dump into a mixing bowl and set aside.
Melt the coconut oil and chocolate chips, either in a double boiler, pot or microwave.
Add the dates, pumpkin puree, almond butter, melted oil and chocolate, flax and vanilla in the food processor and blend until smooth.
Add the wet to the dry and mix until incorporated. Pour into the oiled pan. Bake for 40 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan for 10 minutes before removing.