Here at DSHQ we believe that access to brownies isn't an option, it is a right. Anyone should be able to indulge every so often in gooey, intense chocolateyness. So we've pimped out our original dairy free brownie recipe into a black forest version, to include even more chocolate and juicy cherries for bursts of sweetness.
They're still dairy free and contain no refined sugar (keep an eye on your dried cherries if you're steering totally clear) and can easily be made gluten free by replacing the flour with a GF alternative, and vegan by replacing the egg with 150g silken tofu.
Dairy Free, Low Sugar Chocolate Cherry Brownies (makes 12)
You will need:
- 2 ripe bananas
- 2 tbsp hazelnut butter (or almond butter, if you prefer)
- 4 tbsp cacao powder
- 3 tbsp coconut oil
- 3 tbsp agave nectar / honey
- 1 vanilla pod or 1 tsp vanilla essence
- 2 free-range eggs, beaten
- 1 tbsp self-raising flour
- Handful dried cherries
- Handful fresh or frozen cherries, pitted
- Handful raw cacao nibs, plus extra for decorating (optional)
- Pre-heat your oven to 180C / 350F / Gas mark 4. Use a little coconut oil to grease and line a small baking tray or oven-proof dish.
- Place the bananas in a bowl and mash with a fork or hand-blender until smooth.
- Add the hazelnut butter, and stir together.
- Melt the coconut oil and add to the mixture, along with the cacao powder, folding in until combined.
- Gently stir in the agave and the vanilla.
- Add half the beaten egg, along with the flour and fold in. Finish with the rest of the egg and fold until combined.
- Stir in the dried and fresh cherries and cacao nibs.
- Tip into the prepared tin.
- Bake for 20-25 minutes, until the top is set and a skewer comes out almost clean. (Whip it out a little earlier if you like your brownies extra gooey.)
- Leave to cool in the tin for a few minutes, then brush with a little honey or agave nectar and sprinkle with cacao nibs.
- Cut into slices and serve warm.