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Vegan Christmas Brownies with strawberries negrese cu capsuni

Vegan Christmas Brownies

Fudgy, eggless brownies topped with chocolate hazelnut spread, fluffy coconut whipped cream and a fresh strawberry, so every square looks like a little Santa hat. Completely plant-based, with psyllium husks doing the binding instead of eggs.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 9

Ingredients 

  • ½ cup dark chocolate melted
  • 2 Tbsp psyllium husks or one large egg, beaten, for a vegetarian version
  • 6 Tbsp filtered coffee warm
  • ¾ cup sugar
  • 6 Tbsp coconut oil melted
  • 1 Tbsp applesauce
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ⅓ cup chocolate chips dairy-free
  • 1 pinch salt

For the whipped cream:

  • 1 cup coconut milk canned, chilled overnight
  • 1 tsp vanilla extract
  • 1 Tbsp powdered sugar

For the topping:

  • 3 Tbsp Nutella homemade
  • 2 cups strawberries fresh

Instructions

  • Preheat the oven to 200C.
  • In a small bowl, mix the warm coffee with the psyllium husks. Let it sit for about 10 minutes, until it turns into a gel.
  • In a large bowl, add the coconut oil, applesauce and sugar. Mix until well incorporated, then stir in the psyllium husk gel (or the beaten egg), the vanilla extract and the melted chocolate. Mix until the composition is smooth and homogeneous.
  • Using a spatula, fold in the flour, cocoa powder, baking powder, chocolate chips and salt.
  • Grease a square baking tray. Transfer the batter to the tray and bake for about 40 minutes.
  • Let the brownies cool in the tray for about 30 minutes.
  • Meanwhile, prepare the whipped cream.
  • Discard the liquid from the can of coconut milk and use only the thick cream on top.
  • In a medium bowl, beat the coconut cream with an electric mixer. Add the vanilla extract and powdered sugar, then keep mixing until fluffy.
  • To assemble, spread the Nutella evenly over the cooled brownie and cut it into equal squares. Add 1 tsp of whipped cream on each square and top with a strawberry.

Notes

Chill the can of coconut milk overnight so the cream separates from the liquid and whips up properly, and let the psyllium-coffee gel rest the full 10 minutes before mixing it in. Store the plain brownies in an airtight container in the fridge for up to 4 days and add the cream and strawberries just before serving, so the topping stays fluffy.