Vegan Double Chocolate Brownies
By Marilia Pereira
Make these fudgy, caramel-coated, Vegan Double Chocolate Brownies for a delicious and healthy way to boost your mood and liver function!
This plant-based recipe is coated with CanPrev’s Milk Thistle Liposomal in a delicious coconut caramel flavour. Each bite supports liver-protective and regenerative benefits, not to mention the fibre-rich ingredients help bind and eliminate toxins. These decadent brownies are proof that dessert can support your health goals!
Servings
12
Prep Time
50 mins
Ingredients
- 1 cup chickpea flour
- 1 cup plant-based dark chocolate chips
- 1 cup water
- ¾ cup raw cacao powder
- ½ cup pure maple syrup
- ½ cup brown rice flour
- ½ tsp sea salt
- ¼ cup avocado oil
- 1 tsp baking powder
- 1 tsp vanilla extract
Chia Egg:
- 2 tbsp ground chia seeds
- 5 tbsp water
Chocolate Caramel Drizzle:
- 4 tbsp Milk Thistle Liposomal
- ½ cup dark chocolate chips, melted
Directions
- Preheat oven to 350F.
- Line a 9”x9” square baking pan with parchment paper.
- In a small bowl make chia egg by combining ground chia with water. Mix well and set aside to thicken.
- In a medium-sized bowl, combine chickpea and brown rice flour, cacao powder, sea salt, and baking powder.
- In a separate bowl, combine water, maple syrup, vanilla, avocado oil, and chia egg. Mix well and then fold in the dry ingredients and chocolate chips.
- Pour batter into the baking pan and bake for 35 to 40 minutes until an inserted toothpick comes out clean.
- Let brownies cool before drizzling with melted chocolate chips and Milk Thistle Liposomal.
Storage tips: Refrigerate in an airtight container for up to one week.
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Meet the Creator
Meet the Creator
Marilia Pereira
Holistic Nutritionist
As a Holistic Nutritionist and Culinary Nutrition Expert, Marilia helps clients achieve optimal health through meal plans, clinical iridology, nutritional consultations, workshops and seminars.
