Vegan Cherry and Coconut Brownies
This recipe was left on my desk at work, on a Red Nose Day card.
It seems to be one of the juiciest and richest brownie recipes I’ve ever found, if a little dense!
The use of the flax seeds will provide some heft, as we’ll be missing the gluten
Ingredients
300 g gluten-free plain flour
300 g light brown sugar
60 g cocoa
40 g desiccated coconut
half tsp salt
10 g ground flax seeds
60 g hot water
130 g coconut oil, melted
170 g coconut milk drink
12 g lemon juice
1 tsp vanilla extract
120 g dairy free dark chocolate
150 g frozen cherries
Directions
Preheat the oven to 180°C/160°C fan/Gas mark 4/356°F.
Line a 23 x 23cm baking tin with a square of baking paper and set to the side.
Mix the plain flour, light brown sugar, cocoa, desiccated coconut and salt in a bowl until there are no lumps and it is uniform in colour.
In a small bowl mix together the ground flax seeds and hot water and leave to the side for about 10 minutes to thicken.
Mix the melted coconut oil, coconut milk drink, lemon juice, vanilla extract and flax seed mixture together.
Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix till combined.
Melt the dark chocolate by placing it in a bowl over boiling water, or gently melting it in the microwave, being careful to stop and stir it every 30 seconds to avoid burning it.
Mix the melted chocolate into the brownie batter.
Spoon the batter into the lined baking tray and smooth out with a spatula.
Dot the top of the brownies with frozen cherries and dust the top with a little extra of the desiccated coconut.
Bake for 30-35 minutes until set but still a little wobbly in the middle.
Allow to cool completely before cutting into 12 squares.