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Recipe! Vegan + G-Free Mocha Brownies w/ Cacao Nibs

Vegan + G-Free Mocha Brownies w/ Cacao Nibs

Serves: 16 pieces


  • 2 cups Tigernut flour
  • 1/2 cup unsweetened cacao powder
  • 2 tsp baking powder
  • 1 tsp himalayan salt
  • 3/4 cup maple syrup
  • 1 TBSP vanilla extract
  • 3/4  cup coconut oil, melted
  • 1/4 cup unsweetened coconut milk
  • 1/2 cup brewed coffee, cooled
  • 2 TBSP flax meal
  • 2 TBSP chia seeds
  • 1/2 cup walnuts, chopped
  • 1/4 cup cacao nibs



    Brew 1/2 cup of coffee and allow to completely cool in the fridge. Preheat the oven to 350 F. Line the bottom of a 9x9 in. baking pan with parchment paper. Soak flax meal in the coffee. In a large mixing bowl, whisk all dry ingredients, except chia seeds, walnuts and cacao nibs. Then, mix in all wet ingredients. Add the flax meal coffee mixture to the wet ingredient mixture and mix well. Stir in chia seeds and walnuts. Spread this batter onto baking pan and sprinkle with cacao nibs. Bake for 18-20 minutes at 350, or until the top is dry and slightly puffed. Take out, cool a bit, run a knife around the baking pan to loosen and cut into small squares. Serve and enjoy all ooey gooey warm!

    *Brownies can be kept in an airtight container in room temperature for 3-4 days, or in the fridge for 7-10 days.

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