Vegan Chocolate Chia Brownies
Rich chocolate chia brownies with a fruity vegan jelly topping – enjoy a slice for dessert!
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These vegan chocolate chia brownies are topped with a fruity combination of plant-based jelly and sliced strawberries.
The gluten-free brownies are beautifully chewy with a rich chocolate flavour, while still providing plenty of nutrients.
Meanwhile, the strawberry topping adds an extra dimension of flavour and a fun pop of colour to the brownies.
What makes these chocolate chia brownies healthy?
While they are still a sugary chocolate treat that should be enjoyed in moderation, there are plenty of wholesome ingredients in this recipes that make these brownies a powerhouse of nutrients.
Chia seeds provide countless health benefits. They’re a wonderful plant-based source of Omega-3, and they add extra fibre and protein to your bakes – not bad for a vegan egg replacer!
Using raw cacao powder is a great way to reap the health benefits of chocolate – yes, that’s right, chocolate can be good for you!
It’s a good source of certain antioxidants, and it’s proven to help boost our mood.
These vegan chocolate chia brownies also get extra protein from a dollop of nut butter. Whichever nut butter you choose, it’s sure to provide plenty of fibre, protein, and healthy fats.
Even peanut butter offers most of the health benefits of raw peanuts, providing you opt for a whole nut peanut butter with no added sugar.
And they’re naturally sweetened with dates and maple syrup, meaning you get none of the refined sugar you might find in mass-produced brownies.
Total Time: 45 minutes
Calories: 352
Servings: 10
Rating:
Nutritional information per serving:
Serving size
105g
calories
352
fat
13g
saturates
3.5g
sugars
47g
salt
0.63g
Total Time: 45 minutes
Calories: 352
Servings: 10
Ingredients
Method
Ingredients
(Servings: 10)
- 2.5 2.5 dates, pitted
- 0.1 0.1 tsp bicarbonate of soda
- 18.5 18.5 ml maple syrup
- 12.5 12.5 g dairy-free butter
- 0.2 0.2 Tbsp nut butter
- 0.1 0.1 tsp vanilla extract
- 8.5 8.5 g cacao powder
- 8.5 8.5 g coconut flour
- 8 8 g chia seeds (ground if you prefer a smoother texture)
- 0.1 0.1 tsp xanthan gum
- Optional decoration
- handful strawberries
- mint leaves
- 0.1 0.1 sachet vegan strawberry jelly
Method
- Preheat oven to 160°C, (Gas Mark 3, 325°F)
- Place the dates in a pan with the bicarbonate of soda and enough water to cover them. Bring to a simmer over a medium heat, and cook for 5 to 10 minutes until the dates are soft. Cool slightly and transfer to a food processor and blitz.
- Add the maple syrup, vegan spread, vanilla and nut butter and continue to blend.
- When smooth, empty into a bowl and add the cacao, coconut flour, chia seeds and xanthan gum and mix into a smooth dough.
- Spread into a pan and bake for 20-25 mins.
- If topping, leave to cool in the pan. When cool, top with strawberries and mint leaves and make up the jelly as per the pack instructions. Pour over the top and leave to cool completely. Slice and serve.
Got some spare ingredients? Try this chocolate chia fudge next!
