I don’t do much baking, but when you have friends coming over for dinner, you put in the effort. These vegan chocolate brownies that also happen to be gluten and sugar-free as well as candida diet friendly, were an absolute hit! I served it with vanilla coconut milk based ice cream to Michael and our friends and I just had it with some coconut cream.
Considering that I was trying to make a dessert for a candida-friendly diet that I was on at the time that would also be nice for everyone else, the pressure was on. I was doing an elimination diet so that I could be de-sensitized to wheat and also detox. With my love for pasta, pizza, bread, you name it, this was a big thing for me. But only good quality stuff, none of the cheap, processed crap. However, every time I took a mouthful, I would look like I was six months pregnant and have other symptoms that gave me a lot of discomfort. With other things brewing that I can’t talk about just yet, being able to eat wheat comfortably was going to make a massive difference in my life.
So, trying to get my health right starting from scratch meant that I had to eliminate all types of sweeteners (including fruit), starchy vegetables, mushrooms, legumes, beans, corn, rice, wheat, soy, some nuts and anything that came in a packet. I was eating similar foods pretty much every day. The only sweeteners that were allowed were stevia (which I’m not a fan of) and xylitol. Now, I’ve used birch xylitol before and was familiar with it so using it in desserts wasn’t an issue. It’s a great sugar substitute for diabetics as well.
I explored a few different recipes that had ingredients that I couldn’t have like sugar, maple syrup, arrowroot, cornstarch and tapioca and played around with what I could have. Now, on the note of xylitol, the only problem is that it’s highly toxic to dogs. So please be very careful when using it.
This recipe turned out so well that I even surprised myself! Even now that I’m not on the super strict diet anymore, I would still make it. If you don’t want to use xylitol, you can substitute it for normal raw sugar or coconut sugar instead. And the chocolate used can be just plain vegan dark chocolate chips.
Now, get excited. You will fall in love with the simplicity and deliciousness of this recipe. Would love to know what you think of it!
- 2 cups almond flour*
- ⅓ cup almond butter
- 1/2 tsp bicarb soda
- 1/2 tsp aluminium free baking powder
- 1/3 cup xylitol**
- 1/4 cup coconut oil, melted
- 1/2 cup water or almond milk***
- 2 tbsp cacao powder
- 85 grams xylitol sweetened chocolate chips (I used Little Zebra Chocolates block of chocolate)****
- Pinch of salt
- Preheat oven to 190C (350F) and line a bread loaf tin or small baking dish with baking paper.
- Mix all ingredients well in a bowl until you get a cookie dough like consistency. If it's too dry, add a couple of tablespoons more of water.
- Spread the batter evenly inside the lined baking tin and bake for 15-20 minutes.
- Let it completely cool before cutting and serving.
* Here in Australia it’s hard to come by almond flour, so just used a blanched almond meal. Works just as well.
** Make sure you use the one that is from the birch tree, not corn derived. Check the ingredients, you want 100% birch tree xylitol. If you’re not after a sugar-free alternative, then raw sugar or coconut sugar will do.
*** I make my own to avoid any fillers and sugars in the milk. Soak half a cup of almonds overnight, rinse next day. Add to blender with 750-1000ml water and blend until smooth. Strain the almond milk through a nut milk bag and bottle the liquid. I typically keep the almonds that remain in the nut milk bag to add to porridge, smoothies etc.
**** If you can find plain xylitol sweetened chocolate chips, then great. I couldn’t so I used a chocolate block and chopped it up into small pieces. If you don’t want to use a xylitol sweetened one, just use dark vegan chocolate chips instead.