Ingredients Jump to Instructions ↓

  1. 75g unsweetened cocoa powder

  2. 75g buckwheat flour

  3. 75g brown rice flour

  4. 1 teaspoon gluten-free baking powder

  5. 1 teaspoon xanthan gum (Dove's Farm makes it)

  6. 1/4 teaspoon sea salt

  7. 200g 70% cocoa dark vegan chocolate chips

  8. 225g agave syrup

  9. 2 teaspoons pure vanilla extract

  10. 150g (about 2 small) mashed bananas

  11. 150g unsweetened applesauce

  12. 150g chopped pitted dates

  13. For topping:

  14. 100g 70% cocoa dark vegan chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 degrees C / Gas mark 4. Lightly grease a 20cm square cake tin.

  2. Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater).

  3. Gently heat the chocolate chips and agave syrup, until just melted. Stir in vanilla.

  4. Pour this mixture into the dry ingredients and mix gently until well combined Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter. Fold in chopped dates.

  5. Spoon mixture into cake tin and spread evenly. Bake for 20 minutes and then sprinkle the extra chocolate chips over the top. Place back in the oven for another 15-20 minutes. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.


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