2 Recipes with Coconut Sugar (Gluten Free and Dairy Free)
Guilt-free Flourless Brownies
4 large Eggs
1 cup Unsweetened Cocoa Powder
1 cup of Coconut Sugar
¼ cup + 1 tbsp Extra Virgin Coconut Oil
2 tsp Vanilla
⅛ tsp Salt
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth. Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (if you couldn’t wait that long, put them in the fridge after about 15 minutes of cooling down time and then ate them about an hour later!)
This recipe makes 8 brownies.
Healthy Vegan Nutella
2 cups raw Hazelnuts
1½ cups sugar free Chocolate, melted and cooled
⅓ cup Coconut Sugar
1-2 Tbsp Grape Seed Oil or Coconut Oil
2 tsp Vanilla
¾ tsp Salt
Spread hazelnuts in a large baking sheet lined with parchment paper. Roast the nuts in the oven at 400°F for 10-12 minutes, or until nuts have browned and you can rub the nut skins off. Remove from pan and cover with a towel. Rub the nuts roughly until skins come off. It’s okay if some skins don’t come off all the way.
Dump the nuts and coconut sugar into a food processor. Blend into a smooth rough paste. Add the melted chocolate and oil. Pulse until combined. Add the rest of the ingredients and blend until smooth and creamy or to the consistency that you like. Mixture should be thick but soft. Store covered in the fridge for a thick fudge like consistency (perfect for adding to hot crepes, waffles or pancakes so that when it melts it doesn’t become runny), or keep at room temperature to add to everything!