Down Home Cooking

Paleo Vegan Fudge Brownies that are gluten-free, sweetened with coconut sugar, and made egg-less with a flax seed egg replacer. This simple recipe is made quick and easy in your blender and also includes a Keto option.

When I try to describe these paleo vegan fudge brownies intelligibly, I’m almost at a loss for words.

These vegan brownies are rich, decadent, chewy on the inside with the perfect thin layer of crisp on the outside, and taste like a browniegasm is exploding in your face.

They are – in a word – SULTRY.

…which would be amazing enough if these brownies were your standard sugar, wheat, and butter-laiden brownie, but you guys, they’re not!

In fact, they are…

• Vegan (egg-free and dairy-free)
• Grain-free and gluten-free
• Made with all natural ingredients
• Sweetened with coconut sugar for a lower-glycemic treat
• Sprinkled with sea salt for that salty-sweet hyperpalatable bliss.
• Protein-packed with both almond butter and almond flour.

Don’t tell the other brownies I said this, but…this is my favorite brownie recipe I’ve made so far. I’ve been in hot pursuit of perfecting a brownie that is both paleo and vegan, and I daresay, these are surely they!

These are the brownies you make when you’re craving ALL THE CHOCOLATE IN THE WORLD and will not be satisfied until you feel as though your body is calmly submerged in a vat of creamy-smooth-buttery-sweet deeply rich chocolate paradise.

Or am I the only one here who craves such sensations? Bueller?

How To Make Delicious Vegan Fudge Brownies

• We make a couple “flax eggs” to replace regular eggs (don’t worry if you’re new to flax eggs – all you need is ground flax seed…I’ll walk you through the rest in the recipe card below).
• We use almond butter (or cashew butter) as a binding agent and fudge maker.
• …which combined with the coconut oil makes for an incredibly silky-smooth fudgy experience.
• Instead of wheat flour, we use almond flour.
• Rather than using cane sugar, we use coconut sugar
• We double chocolate-it-up by using vegan chocolate chips. Note: I had non-vegan chocolate chips on hand, so I used them but be sure to choose the chocolate chip product you’re comfortable using.

Just like the majority of my other dessert recipes, we simply add all the ingredients to a blender and blend until combined. Bake it up, sprinkle it with sea salt, and you’re in for one incredibly chocolatey experience.

Recipe Adaptations:

• Replace flax “eggs” with chia eggs.
• Use cashew butter, walnuts butter, peanut butter, etc. in place of almond butter (just make sure whatever nut butter you use is pre-stirred and not super separated).
• Swap almond flour with hazelnut flour.
• To make low-carb and Keto, replace the coconut sugar with zero-sugar sweetener. 
• Replace the vegan chocolate chips with your favorite dark chocolate chips or chunks.
• Use avocado oil or almond oil instead of coconut oil.

Dive on in!