I don’t know about you, but Christmas just wouldn’t be Christmas without delicious treats. Christmas baking has always been one of my favourite aspects of the holiday season – it’s something I’ve always shared with my mom and always looked forward to. This year, I wanted to include more dairy-free/allergy friendly recipes.
Whether you’re allergic, sensitive, vegan, or just looking for healthier alternatives (believe it or not, dairy is actually not healthy!) this recipe is one of my new favourites. I thought it would be perfect for Blogmas day 10 (I posted it 4 minutes past midnight, so technically it went up on the 11th. Sue me, I’m a busy gal)
You get rich, decadent, fudgy brownies without all the refined sugar and guilt.
Surprisingly, not eating dairy or reducing your dairy intake doesn’t mean you have to give up chocolate! It just means switching to different types of chocolate – real chocolate with higher percentages of cocoa or cacao rather than milk. Many types of dark or semi-sweet chocolate chips are already dairy free!
There are a ton of ways this recipe can be customized – for example, using a gluten free flour, omitting the nut butter for anyone with allergies (and instead replacing it with banana or applesauce) amongst many others!
This recipe is incredibly easy, yet ridiculously delicious! I hope you enjoy!
- ½ cup organic sugar or coconut sugar (regular sugar is fine too, but I like coconut sugar or organic brown sugar for a healthier/cruelty free version)
- ¾ cup cocoa powder
- ¼ cup melted coconut oil (for a creamier brownie, add 1-2 extra tbsp)
- 1/2 cup maple syrup
- 1-2 tsp vanilla extract (depending on your taste preference! I love vanilla, so I usually do 2 tsp)
- ¼ teaspoon salt
- ¼ almond butter (natural, pure. You can also switch this for banana or applesauce!)
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water. Mix together then let sit in the fridge for about 10-15 minutes until it forms a goopy “egg” texture!)
- ¼ cup flour (If you prefer a thicker, more dense brownie then add an extra 2 tbsp!
- ½ cup dairy-free chocolate chips (I use the Presidents Choice Semi Sweet Chocolate chips, but many brands have them. Just make sure to read the ingredients!
- Preheat oven to 325°F. Line an 8×8 baking pan with parchment paper
- In a medium bowl, whisk together the sugar, maple syrup, almond butter, and melted coconut oil. Whisk together until mixed – it will almost look like caramel!
- Add cocoa powder in small amounts at a time, whisking until it looks smooth. Add Vanilla and salt, then keep mixing until just combined.
- Gently pour in the flax eggs, whisking until well mixed. In small amounts at a time, whisk in the flour. It will thicken and get more difficult to mix, so switch to a wooden spoon or rubber spatula!
- Gently pour in the chocolate trips, folding to mix. Smooth the mixture with your rubber spatula until it’s all evenly spread.
- Bake for 25-30 mins. Let cool for approximately 1/2 hour to 1 hour (if you can wait that long! I usually can’t!)
- If desired, sprinkle with powdered sugar for a snow effect and some added sweetness