Fudge-Tastic Brownies (vegan, gluten-free, grain-free + nut-free)

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

Oh have I got a treat for you today!

I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.

But there will always be enough time for brownies, always. Even if they are months in the making.

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

This recipe really appealed to me because it’s gluten-free, dairy-free, vegan, nut-free, sugar-free, potato-free, yeast-free, grain-free… and should hopefully be consumable by anyone with a food allergy. Heck, if you’re sensitive to chocolate you could sub out the cacao powder for carob and still enjoy them!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

I often get asked by you guys, ‘how do I communicate my allergies and sensitivities to friends and family to avoid the awkwardness that surrounds social gatherings?’ My best answer is… send them a bunch of recipes! It’s usually far easier than trying to describe your allergies or write down a list of all the foods you can or cannot have.

This is one of those perfect recipes you can pass on to a friend, prepare for a group with multiple food allergies, and let that awkwardness just melt away… with fudgey goodness!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

Lightly adapted from Elana’s Pantry

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Fudge-Tastic Brownies (Vegan + Gluten-free + Grain-free + Nut-free)
Author: 
Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free, Grain free
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Allergen-free brownies fudge brownies. They’ll melt in your mouth!
Ingredients
Instructions
  1. Preheat oven to 350F and prepare an 8×8 baking dish with coconut oil. Ensure all nooks and crannies are well oiled. The mixture naturally has oil, so I didn’t bother using parchment.
  2. In a food processor , combine bananas, sunflower butter and chia seed mix. Process until smooth.
  3. Add in coconut oil, date syrup, xylitol, stevia and vanilla. Again, process until smooth before adding cacao, salt and baking soda
  4. Transfer batter into a well greased 8×8 inch Pyrex baking dish and sprinkle with chocolate chips.
  5. Bake for 30-35 minutes, until a toothpick comes out clean and the sides begin to get golden.
  6. Remove from the oven and allow to sit for 5 minutes. Cut in the pan into 16 squares and have at ‘er!
Notes
note: if vegan, do not sweeten with honey. If grain-free, do not sweeten with brown rice syrup. note: I tried a batch without the stevia and they weren’t sweet enough. If you don’t want to use stevia, sub the plain roasted sunflower seed butter with the sweetened version and you should be good!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

They are melt-in-your-mouth fantasticness. At least that’s how Kevin described it.

… and Lexy would have too if she had, had the guts to grab the brownie out of Kevin’s hand!

Fudge-Tastic Brownies #vegan #glutenfree #grainfree #nutfree

PS: these brownies are really, really not safe for puppies! Not only is chocolate toxic to them, but xylitol is too. Unfortunately they’ll have to sit this treat out, but you could always make them a batch of puppy treats!

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Comments | Leave Your Comment

    • I froze mine and didn’t have any issues at all. Enjoy!

  1. What if I don’t care to use
    1/4 cup xylitol
    10 drops stevia concentrate

    …. hmm… can I use coconut sugar for the xylitol and honey for the stevia???

    Darn … I can’t wait an hour for date puree!!! LOL.

    My son and I are gluten free, wheat free, dairy free and egg free … so far.

    I’m excited to have brownies! LOL.

    • I’m sure you could use coconut sugar. I’ve never tried it, but the recipe seemed pretty forgiving if that helps! If you do give it a try, I’d love to hear if it works for you.

  2. Delicious Leanne. I whacked cacao nibs on the top which worked really well. I actually left the xylitol and stevia out and used organic apple juice concentrate inplace of the rice syrup. Worked a treat:))

    • Wow, that’s awesome! Thank you for letting everyone know of the substitutions you used. I never would have thought of using apple juice concentrate. Was it the powder or liquid?

      • Liquid. The brand I use is Melrose which is an Aussie company but I’m sure you would have something there:)

        • Thank you, Stephanie. I’ll grab some today when I’m grocery shopping.

        • Hi Stephanie- please can you tell me how much apple juice concentrate you used to replace stevia and xylitol? thanks muchly Melissa

          • Melissa I just replaced the honey/ rice syrup/ date syrup component with the apple concentrate and omitted the xylitol and stevia. Mine dont rise as high as Leannes’s did in the picture but the taste just great. I sprinkle cacao nibs on the top.

  3. Made these yesterday afternoon and they were fabulous! My whole family liked them! I have used and appreciate your recipes so much because we have multiple allergies…. makes us feel a bit normal again. :-)

  4. These look wonderful! Thanks for thinking of us allergic-to-foods people. Thought you and they might like this hint. I print and laminate a list of my food allergies (12 in all) to carry it in my purse. That way, chefs at restaurants can handle it without it coming back to me covered with food. An additional hint: if you are allergic to a nut that comes in various forms (butter, oil, whole nut) people seem to “get” it easier if you just list it as “peanut” rather than “peanuts” which tends to limit their thinking to whole nuts. A few years ago I showed my laminated card to my allergist, and he asked to copy it to show other patients. As for friends, I just email them the list, and point out that I usually am able to find something I can eat so they don’t have to change a menu just for me (and I offer to bring a dish so I’m sure there is something to keep me from eating things that may make me ill later). Since I am allergic to potatoes and squashes, I make a point that sweet potatoes and pumpkin are allowed. Sometimes people need a hint ;-) I usually find that servers and chefs ask if things not on my list are okay–they tend to think my being allergic to one nut means I cannot eat other nuts, but that’s okay. I simply answer: “if it’s not on this list, I can eat it!” But the most important hint of all is to eat at restaurants that generally tend to use products I can eat: I avoid Thai restaurants since peanut is such an integral part of the cuisine. When we go to France, I print my list on both sides of a small piece of paper with one side in English and the other in French. I don’t depend on Google Translate, I have a friend who teaches French. Leanne, thank you for your blog. I love it!

    • Thanks for the tips, Sue! I used to carry around diet cards with me when I was little as a way to communicate my peanut allergy but I’d completely forgotten about it. Sucks about the Thai food, I’m in the same boat… although there is a Thai place here in Calgary that does everything without peanuts, which is a really nice treat. Thanks again :)

    • What a great idea! I get tired of listing them off…sometimes I forget one…I have a lot that are new this year. I also have to explain which ones will require an ambulance and which ones will just make my nose stuffed up. The card is genius!

  5. Aww. So disappointed! These looks AMAZING and are super appealing because they’re grain-free (I’m on paleo) but I can’t have them because of the banana. Amine intolerance. Banana makes me so sick I almost feel like I need an ambulance! Looks wonderful though, congrats!

    • Hi Marnie, I included a banana free version too in the recipe as there are a bunch of HP visitors that are allergic to bananas. You can use dates instead!

      • Oh wow, I read that wrong (tired!) – I thought it was dates AND bananas. Hooray!

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