Vegan Espresso Brownies
These vegan espresso brownies are fudgy, intensely chocolatey, infused with coffee flavor, and they’re a dessert that’s healthy, gluten-free, and refined-sugar-free.
Servings: 16 brownies
Calories: 165kcal
Ingredients
- 1/2 cup cashew butter (or nut butter of choice)
- 1/2 cup pumpkin puree (or applesauce/mashed banana)
- 2 flax eggs
- 1/2 cup coconut sugar
- 2/3 cup toasted quinoa flour
- 1/4 cup cacao powder
- 2 tablespoons espresso powder
- 1/2 teaspoon baking soda
- Pinch of sea salt
- 1 cup dairy-free chocolate chips
- 1/4 cup chopped coffee beans
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F. Line an 8 x 8 baking pan with parchment and set aside.
- Beat together the cashew butter, pumpkin, sugar, and flax eggs.
- Once combined, add the dry ingredients (minus the chocolate chips and toppings). Beat until a thick(ish) dough forms. Fold in chocolate chips.
- Transfer batter to the prepared baking pan and use your hands to press it into the pan. Sprinkle with the coffee beans and walnuts and press them into the dough (this will make them stick). Bake on the center rack for 22 - 25 minutes.
- Let cool in pan completely before cutting into squares.
Video
Nutrition
Serving: 1brownies | Calories: 165kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Sodium: 48mg | Potassium: 120mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg