Oh, thank you! Thank you to Elana Amsterdam and her wonderful recipe for these brownies! I veganized them with my faithful chia seed and tested them out on the Park City Drum Circle. Ok, only 3 women showed up including me and my brownies, but no one turned them down and I left a bundle brownies for Lisa on her desk to sample as promised when I ran into her while purchasing the almond butter at Fair Weather Natural Foods. (Stop by whenever you are visiting Park City, it is a great little locally owned natural food store and tasty vegan lunch counter).
(For high altitude above 6500 feet: Oven temp: 380 degrees, bake about 33 minutes)
350 degree oven
Grease a 9 x 13 inch pyrex baking pan, Coconut butter works well.
16 oz. toasted Almond butter
3 tablespoons chia seeds, *you can use ground but whole seeds work fine if you have a vita mix to grind them in.
9 tablespoons almond milk
1 1/2 cups agave syrup
1 tablespoon vanilla
1 teaspoon real salt
1 teaspoon baking soda
1/2 cup cocoa powder
1 cup dark chocolate chips
In a high speed blender combine the chia seed, almond milk, agave and vanilla. Blend until smooth.
Place the almond butter in a bowl and blend with a hand mixer until creamy. Scrape the chia seed, agave mixture into the almond butter and mix well with the hand mixer. Add the salt, baking soda and cocoa powder and blend well. Stir in the dark chocolate chips. Spread into the baking pan and bake for 30 minutes. Brownies will be soft and gooey in the center.
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5 comments:
Is the almond butter salted?
Do the chia seeds need to be ground?
no
At Whole Foods, in the bulk foods section, I found they offer toasted almonds to be ground into fresh almond butter. $3.99 per pound! I made the brownie recipe with the bulk fresh ground almond butter and it was a success! I also increased the chia seed to 3 tablespoons and 9 tablespoons of almond milk and the structure of the brownies was almost the same as using eggs.
Served this to random college students at my daughters reception after her junior year recital (French Horn) who were amazed. I now aware that college students make a great test group!
These are delicious! My chia seeds were pulverized fine by my $100 blender. (Wish I had a Vitamix! But not yet. :)) I reduced the recipe by 1/3 and used a smaller pan. I also baked them longer at 325 to firm up the middle a bit more after it was super-jiggly after 30 minutes at 350. Next time, I'll use a bit less agave and throw in a teaspoon or so of instant espresso to deepen the savory flavor. But this pan is also great--very rich and plenty chocolate-y. :)
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