Nutella Chocolate Brownies Gluten FreeGluten-Free Dairy-Free Chocolate BrowniesGluten-Free Dairy-Free Chocolate Brownies

Nutella Chocolate Brownies Gluten FreeNutella Chocolate Brownies Gluten Free

These brownies are a chocoholic’s dream: gooey on the inside yet flawlessly crisp on the outside, and loaded with dark chocolate chips of course. They will melt in your mouth hot out the oven, but taste equally delicious the next days after going more fudge-like in the fridge! Even before putting them in the oven, I could tell they’d be a hit as I may or may not have slipped a finger into the batter!

They’re the easiest fool-proof brownies to make – all you need is one bowl, no fancy equipment required! These freeze really well too so why not double up the ingredients to be sure to have some on hand for a while?! 

I threw this recipe together one Sunday morning, when my friend had heavily hinted that he wanted me to bake him some brownies the night before. Given that he eats everything (gluten, dairy, you name it), I knew I had to make these extra special to get his stamp of approval – needless to say they were a success! I even made another batch of them this morning and I am munching on my second one right now, while planning to eat a third one while I catch up on a highly overdue snack-in-hand Netflix session later. Dreamy Sunday evening on the horizon!

All that’s left to do is make these now and thank me later…

Gluten-Free Dairy-Free Chocolate Brownies

Gluten-Free Dairy-Free Chocolate Brownies

Nutella Chocolate Brownies Gluten Free

Gooey Nutella Brownies

Makes 16 brownies

INGREDIENTS

  • 1 1/2 cups (450g) Chocolate Hazelnut Butter (I use Meridian Foods – or use Nutella if not dairy-free)
  • 1 cup (140g) gluten-free self-raising flour
  • 1 cup (120g) ground almonds 
  • 4 eggs
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 100g dark chocolate chips, or finely chopped dark chocolate

METHOD

  1. Preheat oven to 180°C and line a brownie pan with greaseproof paper.
  2. Whisk the eggs in a large mixing bowl, then add the vanilla extract and maple syrup and whisk until fluffy. Add chocolate-hazelnut spread and beat until fully combined.
  3. In a separate bowl, mix together the flour, ground almonds, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until a completely smooth batter forms.
  4. Pour the mixture into the lined pan and use a spatula to smooth out the top. Sprinkle a few chocolate chips on top and bake for 25 minutes.
  5. Allow to cool fully before slicing, then keep refrigerated. 

If you make this recipe, don’t forget to tag me in your photos on Instagram @cerealandpeanutbutter – I LOVE seeing your creations!

Gluten-Free Dairy-Free Chocolate BrowniesGluten-Free Dairy-Free Chocolate BrowniesNutella Chocolate Brownies Gluten Free

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Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

According to my housemates, this cake is THE BEST DESSERT I’VE EVER MADE (in addition to my Chocolate Peanut Butter Jelly Cups and my Chocolate Chip Blondies) !!! Unlike me, most of my friends eat everything – gluten, dairy and heaps of refined sugar, so considering this cake is free from ALL of those things, I was over the moon when they devoured the whole cake within a few hours!

If that hasn’t already sold it to you, this Triple Chocolate Cake is layered generously with my extremely popular Sticky Toffee Date Frosting – which is quite literally the icing on the cake – it’s a sort of cross between toffee and fudge that melts in your mouth thanks to the soft Medjool dates, with caramel undertones from maca powder.

The Salted Caramel Popcorn on top adds a whole other level to both the taste and texture – crunchy yet chewy with vanilla and maple undertones. If you’re short on time or feeling a little lazy, you could easily replace it with any store-bought popcorn, but I urge you to try my Salted Caramel Popcorn recipe at least once in your life – I promise you will never look back!

The “triple” chocolate from the title comes from three different sources of chocolate – cacao, carob and a bar of dark chocolate. I personally love the individual depth of flavour given by each of these but if you can’t get hold of carob feel free to just use cocoa powder and plain chocolate! The chocolate cake itself tastes incredibly decadent but surprisingly it does not contain any butter/ margarine or oil at all (not even my beloved coconut oil!). Instead I used avocado but you can’t taste it at all – the healthy fats inside make the cake amazingly moist with the perfect texture. It is also completely FLOURLESS, using a combination of oats and almonds blended together.

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

Flourless Triple Chocolate Cake with Sticky Toffee Frosting and Salted Caramel Popcorn

Makes 8 large slices

Ingredients

100 gram dark chocolate, melted (I used 75% cacao)

2 avocados, peeled and pitted

1/4 cup cacao powder (can replace with regular cocoa)

2 tablespoons carob powder (can replace with extra cacao/cocoa)

2/3 cup coconut sugar (I used The Groovy Food Company)

3 heaped tablespoons maple syrup

1.5 teaspoon vanilla extract

1/3 cup almonds

2 tablespoons rolled oats

1/4 cup almond milk

2 eggs (use flax eggs for vegan option)

1/2 teaspoon baking powder

1/4 teaspoon sea salt

Frosting: Sticky Toffee Date Spread RECIPE HERE

Decoration: Salted Caramel Popcorn RECIPE HERE

Method

  1. Pre-heat the oven to 175C and line a square cake tin with greaseproof paper.
  2. Pulse the almonds and oats together in a food processor until they resemble a flour.
  3. Add all remaining ingredients, except dark chocolate, to the food processor and pulse until an entirely smooth mixture forms.
  4. Add the melted chocolate and pulse again until fully combined.
  5. Pour the batter into the lined cake tin and bake for 35 minutes, then remove from the oven and allow to cool fully.
  6. Cut the cake in half. Spread half of the Sticky Toffee Date Frosting over one half of the cake, then place the other half of the cake on top and cover it with the remaining Sticky Toffee Date Frosting and decorate with Salted Caramel Popcorn.

I’d love to see photos if you make this recipe! Don’t forget to tag me on Instagram @cerealandpeanutbutter with your creations.

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel PopcornGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

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Chocolate Sticky Toffee Cups Vegan

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

I did it! I didn’t think it would be possible, but I managed to create a spread that I love EVEN MORE than my beloved peanut butter!! Just like many of my best creations, this was the result of an accidental experiment when I was testing out different kinds of caramel for my Salted Caramel Popcorn, but I immediately realised that this masterpiece required a whole blog post of it’s own!

Ever since that day, I have been re-making this again and again to use as a frosting for brownies and cakes, mainly my Flourless Triple Chocolate Cake with Sticky Toffee Frosting & Salted Caramel Popcorn, as a toast topping spread over sourdough / a slice of my Ultimate Banana Bread, or as dip for fruit – apple pieces, fresh strawberries and baked pears have all been tried and tested! I normally dollop any leftovers into my Porridge or Overnight Oats, or blend a spoonful into a Green Smoothie for some natural sweetness!

Imagine crossing toffee with fudge, minus all the dairy and refined sugar. There aren’t even any natural sweeteners in here like maple syrup / honey / agave nectar / stevia – it is purely sweetened with one of nature’s greatest gifts: dates! Dates are one of my absolute favourite foods to snack on – they are basically nature’s candy and I love stuffing them with peanut butter and a pinch of cinnamon – I beg you to try it!

Just 1 heaped teaspoon of maca powder (available in most health stores) transforms the recipe with it’s malty flavour, although if you can’t get your hands on any maca feel free to leave it out (still delicious!). For more maca-based recipes check out my Salted Maca Caramel Ice Cream Pots or my Maca-Macadamia Energy Balls.

Chocolate Sticky Toffee Cups VeganGooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

STICKY TOFFEE DATE MACA SPREAD

Makes 1/2 jar / enough to frost my Triple Chocolate Cake

INGREDIENTS

  • 1/2 cup medjool dates (for me this was 15 dates), pitted and soaked for 2-4 hours in boiled water
  • 3 tablespoons cashew butter (can replace with almond butter)
  • 4 tablespoons tablespoons almond milk
  • 3 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon sea salt
  • 1 heaped teaspoon maca powder

METHOD

  1. Place all the ingredients in food processor and pulse until smooth.
  2. Add more milk for a thinner consistency.
  3. Store in a jar/airtight container in the fridge for a 1-2 weeks.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

Gooey Chocolate Cake with Date Maca Caramel Frosting and Salted Caramel Popcorn

 

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Chocolate Peanut Butter Jelly Cups Vegan

Chocolate Peanut Butter Jelly Cups Vegan

It’s peanut butter jelly time.

PB&J has always been one of my favourite flavour combinations, back to my packed lunch sandwiches at school. So I don’t know why it took me so long to combine my other love affair (chocolate, duh) with PB&J, but now that I have, there’s no going back!

This recipe is a nutritious twist on Reese’s Peanut Butter Cups, although I’ve also got a recipe for Chocolate Green Nut Butter Cups which I definitely recommend trying! The base uses my basic recipe for Homemade Chocolate. It’s refined sugar free and Paleo-friendly, and only requires three basic ingredients – coconut oil, cacao powder, and maple syrup. However, feel free to replace this with any other high quality dark chocolate, at least 70% cocoa.

I normally use smooth natural peanut butter, but I’ve experimented with crunchy almond butter and even macadamia nut butter! I love using my homemade Raspberry Chia Jam in these but if you’re feeling lazy and would rather use store-bought jam, that’s absolutely fine! I recommend choosing one with little or no refined sugar.

Chocolate Cups

CHOCOLATE PEANUT BUTTER JELLY (PBJ) CUPS

Makes 8 cups

Ingredients

Method

  1. Line a mini muffin tin with small cupcake liners.
  2. Melt the Chocolate over a low heat in a saucepan and pour about 1 tablespoon into the bottom of each cupcake liner, to thinly cover the bottom. Tilt so the chocolate goes up the sides slightly. Make sure you only use half the chocolate mixture for this step. Place these in the freezer for about 10 minutes to set.
  3. Remove from the freezer and place 1/2 teaspoon of peanut butter over the chocolate in each liner.
  4. Add 1/2 teaspoon of Raspberry Jam on top of the peanut butter.
  5. Pour enough of the chocolate mixture over the jam to cover it completely. Sprinkle with a few cacao nibs or dried raspberry pieces (optional).
  6. Return to the freezer for at least 15 minutes until completely hardened. Store in a sealed container in the fridge as they will melt at warm temperatures.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

Chocolate Peanut Butter Jelly Cups Vegan PorridgeChocolate Peanut Butter Jelly Cups Vegan

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Vegan Oreo Brownies

Vegan Oreo BrowniesFor Christmas dinner with my uni housemates, I challenged myself to come up with an exceptional dessert that all my friends would enjoy, whilst being relatively healthy, dairy-free and entirely vegan. The result: wonderfully rich and fudgey chocolate brownies, finished with roughly chopped Oreos. If you leave out the Oreos (or replace with suitable cookies of choice) these are also gluten-free and refined sugar-free!

I used gooey Medjool dates to sweeten them (instead of nasty sugars and artificial sweeteners), and the nutritious twist continues with a load of fibre in each bite, thanks to the chickpeas – YES, CHICKPEAS. But if you’ve tried my Chocolate Chip Blondies with a Secret Ingredient, then you’ll know how incredibly well chickpeas work in baking! They are totally undetectable (given that you blitz the mixture well enough) and give the most heavenly texture to sweet treats. 

Oh and if you hadn’t already guests, these were a mega-hit among all my friends!

If you like these brownies, you will LOVE my Flourless Triple Chocolate Cake with Sticky Toffee Frosting and Salted Caramel Popcorn, 2-Minute Chocolate Protein Mug Cake, Raw Protein Brownies and Chocolate Peanut Butter Jelly Cups!

Vegan Oreo BrowniesVegan Oreo Brownies

VEGAN FUDGEY OREO BROWNIES

Makes 16 brownies

Ingredients

  • 1 and 1/2 tins (320g) cooked chickpeas (drained)
  • 1 and 1/2 cup (210g) Medjool dates (soaked in water for at least 2 hours)
  • 1/2 cup (55g) cacao powder (I used Bioglan)
  • 1/2 cup (60g) buckwheat flour
  • 1/4 cup (30g) oat flour (simply blend oats in a food processor to reach a flour-like consistency)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup (70g) coconut oil, melted (I use TheGroovyFoodCo)
  • 1/4 cup maple syrup
  • 1/2 cup (120g) almond milk (or other milk)
  • 1/2 tsp baking powder
  • 3 tbsp dark chocolate chips
  • 9 Oreos

Method

  1. Preheat your oven to 180°C.
  2. Add the dates, coconut oil, vanilla extract, maple syrup and milk to a food processor and blend until a smooth mixture forms.
  3. Add the chickpeas and blend again until fully combined.
  4. Pour the mixture into a large bowl, then stir in the oat flour, baking powder, cacao and salt. 
  5. Transfer into a small greased cake tin. Roughly chop the Oreos, sprinkle them on top and lightly press down into the batter.
  6. Bake for 25 minutes, then leave to cool completely before slicing.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your recreations!

Vegan Oreo Brownies

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