Irresistible Gluten-Free Vegan Carob Brownies are a must to prepare, they are so moist and naturally sweetened with maple syrup and coconut sugar. The perfect healthy treat!
I was ready to take on the challenge this morning when Daevyd woke up and requested that we make brownies. I opened the pantry and was happy to find just enough Carob powder remaining to make a batch. He helped me to measure the ingredients and he couldn’t wait for them to bake.
I used a combination of brown rice flour and almond flour as the base. For sweetener, I used maple syrup and coconut sugar. I wanted to make a really moist brownie without using any carob chips. I prepared flax eggs and then added maple syrup, vanilla, and almond extract. I used coconut oil but you could substitute it with applesauce. I then combined both and bake them in a rectangular baking pan for 25 minutes.
I allowed to carob to cool slightly while in the pan, then top it with carob frosting. The frosting further made the carob brownies really moist.
The results were amazing and we all enjoyed it. These Gluten-Free Vegan Carob Brownies had the perfect balance of flavor!
Ingredients
For: 9 slices
- Carob Brownies
- 1/2 cup almond milk
- 2 tablespoons ground flax seeds
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1 1/2 cups brown rice flour, (use only Bob's Red Mills flour)
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 1/3 cup carob powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Carob Frosting
- 1/3 cup almond butter
- 1/4 cup maple syrup
- 2 tablespoons carob powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Instructions
- Preheat oven 350. Prepare a baking pan and set aside.
- Combine, almond milk, flax seeds, maple syrup, coconut oil, vanilla and almond extract in a medium bowl. Sit for 5 minutes.
- In a large bowl, mix together brown rice flour, almond flour, coconut sugar, carob powder, baking powder, and salt.
- Stir wet mixture with the dry ingredients and mix well. Scoop batter into prepared pan and bake for 25 minutes or until toothpick inserted into the center comes out clean. Meanwhile mix the frosting.
- Remove from oven and allow brownies to cool for about 5 minutes in the pan.
- Spread frosting on top of brownies and allow to completely cool before slicing. Enjoy!
- Add almond butter, maple syrup, carob powder, vanilla and almond extract to a food processor and process until smooth.
Recipe notes
Moalyne Honore
This was amazing! I made it last Friday and my family devoured it! I made a double batch, one was plain as muffins and the other with carob chips in a square pan. We preferred the plain muffin cups over the pan but they were both good. Thanks for such great recipes! I need to try it with the frosting next time!
Michelle Blackwood
Moalyne, I’m so happy that you and your family enjoyed my recipe. It goes pretty fast in my home as well. I would love to add carob chips but my local store only carries unsweetened carob chips and I have requested the sweetened kind. The frosting makes it super moist and decadent!
Debi
This look amazing! I’m working on making them … what size pan do I use?