Healthier fudge brownies with hazelnut cream
Rich, chocolatey texture for your tastebuds, vegan and gluten-free ingredients for your body.
By now, we've probably decided whether
we're going to stick to our 2019 resolutions or give up. If your diet
was one of those lifestyle changes you tried really hard to adhere to –
but life just got in the way, as it tends to do – take note of my recent
discovery: a rich chocolate brownie that had healthier fats, really low sugar, and some serious protein packed into every bite.
And hey, don’t forget to share these gluten-free brownies with your friends who are wheat sensitive. Or vegan. Or just plain hungry.
And hey, don’t forget to share these gluten-free brownies with your friends who are wheat sensitive. Or vegan. Or just plain hungry.
Ingredients
- 1 cup raw oats, packed (quick or old-fashioned)
- 1 15-ounce can chickpeas, liquid included
- 1/2 cup almond milk
- 1/8 cup sunflower oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 cup cocoa
- 1/4 cup corn starch
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Dash of salt
- 1 cup hazelnuts
- 1/4 cup agave or honey
- 2 tablespoons oil
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup coconut or soy vanilla yogurt
- 1/2 cup almond milk
- 4 ounces chocolate chunks
- Toasted, crushed hazelnuts
Brownies
Frosting
Ganache and garnish
Directions
Preheat oven to 350. Spray an 8” square or round pan with non-stick spray, or line with parchment paper.
Combine oats and chickpeas (with liquid) in blender or food processor and blend until smooth.
Pour into a mixing bowl and add almond milk, oil, vinegar, and vanilla. Mix.
Combine cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt. Add to chickpea mixture and stir until thoroughly combined.
Bake for 25 minutes, or until center is set, but still a bit fudgy.
In a high powered blender, combine hazelnuts, agave or honey, oil, sugar, and salt. Process until smooth, scraping sides as needed. Add yogurt, and blend just until combined. Chill while brownies cool (the brownies, not you. There’s cleanup waiting for you….)
When brownies are completely cooled, spread with chilled frosting.
Heat 1/2 cup almond milk. Mix with 4 ounces chocolate chunks and stir until melted. Drizzle over frosted brownies. Scatter toasted hazelnuts over the top. Slice and serve.
Enjoy the sweetness without the guilt. (Photo: Sarah F. Berkowitz)
Adapted from www.healthyhacks.net
Combine oats and chickpeas (with liquid) in blender or food processor and blend until smooth.
Pour into a mixing bowl and add almond milk, oil, vinegar, and vanilla. Mix.
Combine cocoa powder, cornstarch, sugar, baking powder, baking soda, and salt. Add to chickpea mixture and stir until thoroughly combined.
Bake for 25 minutes, or until center is set, but still a bit fudgy.
In a high powered blender, combine hazelnuts, agave or honey, oil, sugar, and salt. Process until smooth, scraping sides as needed. Add yogurt, and blend just until combined. Chill while brownies cool (the brownies, not you. There’s cleanup waiting for you….)
When brownies are completely cooled, spread with chilled frosting.
Heat 1/2 cup almond milk. Mix with 4 ounces chocolate chunks and stir until melted. Drizzle over frosted brownies. Scatter toasted hazelnuts over the top. Slice and serve.
Adapted from www.healthyhacks.net
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