Vegan Chocolate Brownie with coffee cream and salted caramel

baking | April 18, 2016 | By

This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
Vegan Chocolate Brownie
This Vegan Chocolate Brownie recipe is super adaptable, I often add cranberries and before we had nut allergies in the house, I used to add lots of nuts like pistachios and pecans then sprinkle them over top of chocolate icing, like in this chocolate brownie post 🙂  You can use pureed apple or pear in either recipe, I use pear these days as two of my girls are allergic to apple.  I’m not actually a huge coffee person and never drink it, but I was lucky enough to receive some super yummy coconut milk drinks to review for the amazing Little Island Creamery so I used some of the coffee drink to make this icing.  If you don’t have access to this, you can just substitute 1/2 cup strong coffee or any other flavouring (you could even add raspberry juice).  But this coffee icing is a really beautiful match with the salted caramel and and the chocolate brownie.  If you are a big fan of salted caramel, you may also want to check out this chocolate mousse with salted caramel and marshmallow recipe or another fan favourite chewy caramel chocolate slice!

Vegan Chocolate Brownie, salted caramel, coffee cream icing
Serves 12
Egg and Dairy Free Chocolate Brownie
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
537 calories
52 g
1 g
37 g
2 g
9 g
128 g
65 g
40 g
0 g
26 g
Nutrition Facts
Serving Size
128g
Servings
12
Amount Per Serving
Calories 537
Calories from Fat 330
% Daily Value *
Total Fat 37g
56%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 16g
Cholesterol 1mg
0%
Sodium 65mg
3%
Total Carbohydrates 52g
17%
Dietary Fiber 3g
10%
Sugars 40g
Protein 2g
Vitamin A
27%
Vitamin C
2%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Brownie
  1. 250 g dairy free margarine
  2. 200g white sugar
  3. 100g brown sugar
  4. 150 g melted dairy free dark chocolate
  5. 50 g chopped dairy free dark chocolate
  6. 1 teaspoon vanilla extract
  7. 250g pureed pear
  8. 3 T chickpea brine (optional..I just like the texture with this addition)
  9. 110g standard flour (or gluten free flour mix)
  10. 1/2 teaspoon baking powder
  11. 1/4 teaspoon salt
  12. 2 teaspoons cocoa powder
Coffee Cream
  1. 1 tin coconut cream, refrigerated at least a day in advance
  2. 1/2 cup coffee or 2/3 cup coffee flavoured coconut milk (I used Little Island Creamery coffee milk)
  3. 2/3 cup icing sugar
  4. 200g dairy free margarine
Instructions
  1. 1. Preheat the oven to 170 degrees Celsius.
  2. 2. Beat the margarine, sugars and vanilla together until creamed and fluffy.
  3. 3. Quickly add the melted chocolate, scraping any excess from the sides back into the mix.
  4. 4. Add the pear, chickpea brine and the dry ingredients and mix til just combined. Fold in the chopped chocolate.
  5. 5. Place in a tin lined with foil or baking paper and bake until set, approximately 25 minutes. Turn the oven down if the sides or top start to brown too much before the centre is set.
  6. 6. Cool completely in the tin.
Icing
  1. 1. Tip the liquid part of the coconut cream off, saving for another use such as smoothies.
  2. 2. Whisk the thick part of the coconut cream until thick. Transfer to a different bowl.
  3. 3. Place the margarine and icing sugar in the bowl and beat until white and fluffy, about 5 minutes.
  4. 4. Slowly add the cream a spoonful at a time. If you add it all at once or too quickly, it may 'split' (if this happens, start with some fresh margarine and icing sugar and slowly add the split mixture back in).
  5. 5. Gradually pour in the coffee or coffee milk.
  6. 6. Spoon over top of the cooled brownie and spread over evenly. If you have extra left over, or don't like it too thick, place in a container and freeze for later use.
  7. 7. Place in the refrigerator until set.
  8. 8. Cut into squares when cold and garnish with the salted caramel (I placed mine in a plastic piping bag and squeezed it over).
Notes
  1. You need to refrigerate the coconut cream in this recipe a day in advance.
beta
calories
537
fat
37g
protein
2g
carbs
52g
more
Fun With Allergy Kids http://allergykids.co.nz/
Salted caramel
Serves 4
Write a review
Print
Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
41 calories
11 g
0 g
0 g
0 g
0 g
14 g
593 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
14g
Servings
4
Amount Per Serving
Calories 41
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 593mg
25%
Total Carbohydrates 11g
4%
Dietary Fiber 0g
0%
Sugars 10g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tin coconut condensed milk
  2. 2 heaped Tablespoons brown sugar
  3. 1 heaped Tablespoon Golden Syrup
  4. 1 teaspoon sea salt flakes
Instructions
  1. 1. Preheat the oven to 180 degrees Celsius.
  2. 2. Whisk the first 3 ingredients together then place in an oven dish (I use a glass Pyrex dish).
  3. 3. Place in the oven and cook until golden brown and thick. I cooked mine for exactly 15 minutes, stirring every 5 minutes, but it is dependent on the oven.
  4. 4. Stir in a good pinch sea salt, reserving the rest for sprinkling on top of the caramel when serving.
  5. 5. Cool completely, then refrigerate for several hours.
Notes
  1. This is also nice with nut paste (I use hazelnut) mixed into it if nut allergy is not a problem for you. I mix it in at the end when it's cooling.
beta
calories
41
fat
0g
protein
0g
carbs
11g
more
Fun With Allergy Kids http://allergykids.co.nz/
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Comments

  1. Leave a Reply

    Kaz Chauval
    June 6, 2016

    OMG! YUM! Your recipes are incredible. I’m so excited about this page and everything you have to offer. Definitely going to make my life so much easier x

  2. Leave a Reply

    Maja Børsting
    July 29, 2016

    When do you add the chickpea brine? And how? 😃

    • Leave a Reply

      admin
      July 29, 2016

      Oops! Thanks for alerting me to that whoopsie! I’ve updated the instructions, but you add it with the pear. Not whipped..just as it is 🙂

  3. Leave a Reply

    admin
    August 5, 2016

    Hi 🙂 Yes you could use coconut oil, I just find it has a slightly weird texture but I know others don’t mind it! You can decrease the sugar in the brownie, I probably wouldn’t add more pear as it would be too liquidy.

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