I have been meaning to publish this recipe for a while now, as the source I obtained it from back in 2012 (an American granola girl mom blogger whose name I’m sorry to say long forgotten) has seemed to have vanished into the ethers.
I felt with all the talks of sugar tax (please, for your own sanity do NOT start me off on why this is wrong) that publishing a recipe that contains zero of the evil white stuff was rather timely….actually….I’m doing so because these are FREAKING GOOD. They are deeply, darkly resonant with chocolate without children’s party sweetness, and are as squidgy, and fudgy as even the most butter-laden slabs of decadence. And most importantly of all, they do not feel like a compromise. You can happily serve these to the most committed animal product eater and their mind will be blown. Their intense fudginess also means they can be served as a pudding too.
Plus, all the plant-derived ingredients and use of wholemeal flour makes you feel like these are SO healthy….it does use one whole bottle of agave syrup though, I am sorry.
You can use any dairy free milk you can find, though obviously please check whomever you’re serving it to isn’t allergic to nuts or soya first. With the coffee, I happily use instant as it’s added in liquid form and just make it strong, but you can use leftovers in your cafetiere; espresso…whatever you want. Don’t leave it out – , they don’t taste of coffee -it is crucial for enhancing the chocolate flavour as of course there is no melted chocolate in these.
You can use an 8×8 or small roasting tin to bake these in. Just keep an eye on the cooking time as you do not want these to dry out and they don’t take long to bake.
Due to the recipe’s Stateside origin, this is in US cup measures. But you can obtain all the ingredients from any large supermarket without needing to go to Holland and Barrett. I do apologise for the irregular changing of measures in my recipes – some are in imperial, others metric – I’m well aware of this!
I tend to only make these once a year – a close friend is a vegan, and these have become my annual birthday present to her as some kind of tradition. Their making signals the end of summer and the start of my autumn-Christmas baking calendar. But please don’t let that stop you from making them whenever you desire.
Chocolate Coconut Brownies
1/3 cup coconut oil
1 cup agave syrup (about 1 bottle)
1/2 cup coconut milk (not the canned stuff but the carton e.g Koko or Alpro) or any dairy free milk alternative
1/3 cup strong coffee
1 cup cocoa powder (raw if you really want to be good but it’ll cost you)
1/2 cup desiccated coconut
3/4 cup wholemeal flour
1/2 tsp salt
- Preheat oven to 180C/170C fan, and grease and line your chosen tin with parchment for easy lifting out later.
- In a bowl, combine flour, cocoa, coconut and salt. Fork or whisk to mix and set aside.
- In another bowl, beat the coconut oil and agave syrup until combined – this is easy enough by hand and a wooden spoon. Beat in the coconut milk and the coffee. It may split and curdle but don’t freak out if it does.
- Add the dry ingredients to the wet and stir until just combined – don’t over mix it. It will make a fairly thin batter but that’s fine – it’s what makes the brownies so fudgy.
- Pour batter into the tin and bake for 16-18 minutes. Ovens do vary so it’s recommended you start with the shortest time as you don’t want to overcook them.
- Leave to cool completely in the tin before lifting out and cutting into. They’re surprisingly rich so small squares is fine….plus you get more brownies. And if I’m saying that……….