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RECIPE: Vegan, Gluten-free Espresso-Brownies + Where I have been



Hellooooo, long time no see! I missed you so much! Only yesterday I had time to realise that my last post was over two weeks ago. Sometimes I just cannot believe how time flies by. The last weeks were very hectic and stressfull and besides the work there was hardly anytime for anything else and most of the time I was to tired to do anything after work, but since last Sunday I am done with my internship and now I have two weeks off, until I start working again and university starts, so I am just going to enjoy the time and make the most out of it. Especially time with my family is now really precious for me, since I wont see them as much in the future and after living four and a half months with my family again I think I am going to miss them a lot, even if there were definitely days where I hated living home again. But now I am really excited to go back to university and to see all my colleagues again.

However before the fun at university starts again I am off to see New York after 6 years off dreaming about it. But before that I am going to share the best chocolatey, vegan, gluten-free brownies with you. Even my sister and my mum, who are not the biggest fan of my baking experiments loved them and ate the whole box. The recipe is from Deliciously Ella  and it´s so easy to make, as most of her recipes. If you have never heard of Elle before, you definitely should check her out. They are easy to make, delicious, vegan and use really easy ingredients, which I am actually able to buy, which is really rare, since our supermarkets do not offer a great variety.

For the vegan brownies:
12 Medjool pitted dates
90g pecans
3 tablespoons raw cacao powder
2 tablespoons maple syrup
1 tablespoon of coconut oil
1 shot espresso
pinch of salt

For the icing:
2 tablespoons almond butter
1 tablespoon coconut oil
1 tablespoon date syrup
1 tablespoon of espresso
1 heaped teaspoon of cacao powder

Place the pecans in a food processor and pulse until they form a crumbly mixture. Add the rest of the ingredients and pulse until smooth.

Place the mixture into a lined baking tray and freeze for an hour to set. Gently melt all the icing ingredients together, leave to cool before spreading across the brownies

Store in the fridge for up to a week.



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