The Healthy Convert's Chocolate Brownies

Treat mum this Mother's Day with this delicious chocolate brownie recipe from The Healthy Convert. 

They don't look (or taste!) it but these treats are dairy and gluten-free as well as vegan! 

Chocolate Brownies

Makes 12 Large Brownies 

400 g (14 oz) tin salt-free chickpeas
25 g (1 oz) chia seeds
100 g (3 ½ oz) cacao powder
1 teaspoon green leaf stevia
1 teaspoon baking powder
½ teaspoon finely ground coffee
1 teaspoon ground sea salt
20 ml (¾ fl oz) vanilla extract
100 g (3 ½  oz.) coconut oil
180 g (6 ½  oz) rapadura sugar
125 g (4 ½ oz) unsweetened applesauce
180 g (6 ½  oz) gluten-free plain (all-purpose) flour
125 g (4 ½ oz) vegan milk chocolate
roughly chopped dry-roasted unsalted hazelnuts, roughly chopped, to garnish

Preheat the oven to 180°C (160°C fan forced/350°F). Line the base and sides of a 26 cm x 16.5 cm (10 ¼ x 6 ½ in) slice tin with baking paper, allowing the sides to overhang.Drain the chickpeas, reserving 60 ml (2 fl oz/¼ cup) of chickpea water (aquafaba) in a bowl. Transfer the chickpeas to a container in the fridge and keep for another use.

In a small bowl thoroughly mix the chia seeds and 85 ml (2¾ fl oz) water. Set aside to become gelatinous.

In a large bowl, mix the aquafaba, chia mixture, cacao powder, stevia, baking powder, coffee, salt and vanilla until combined.

Put the coconut oil, sugar and applesauce in a saucepan over a medium heat. Cook, constantly stirring until melted and ingredients are barely bubbling. Add the hot coconut oil mixture to the chocolate mixture and stir until well combined. Add the flour and mix to form a thick batter. The mixture will remain slightly lumpy. Allow the batter to rest for 20 minutes.

After resting, gently stir in the chocolate and pour the mixture into the prepared tin. Use a spatula to smooth the batter evenly into the corners of the pan. Bake for 30 minutes. A toothpick inserted into the centre should reveal very moist crumbs. Allow to cool completely in the pan on a wire rack before removing.

Slice and garnish the brownies with a sprinkling of chopped hazelnuts. Store any leftover brownies in an airtight container in the fridge for up to a week.

This recipe is taken from The Healthy Convert by Nicole Maree, for more information about Nicole and her cooking head head here.