These are the absolute best oil free coconut brownies. When I say I love these brownies, I mean I love these brownies! They’re like a chocolaty wonderland. If there’s a chocolate wonderland, I’m certainly sure that these brownies would be sitting at the top. Haha.
So, I did not plan to make these oil free coconut brownies. Originally, I had planned to make some macarons. But, that ended in tragedy. Everything was set and ready to go, but unfortunately I added way too much cacao powder. I wanted to make gingerbread macarons with a buttercream filling. And on top of the gingerbread macarons not happening, the red date macarons I made failed too. I was following a guide to macarons that just didn’t work out. There’s something that was missing in the recipe, so I think I need to regroup and figure it out. Until then.. enjoy these oil free coconut brownies!
How to make oil free coconut brownies:
First off, to make oil free coconut brownies you’re going to need to use good quality cacao powder. I decided to use cacao powder instead of cocoa powder because cacao powder has way more health benefits. Cacao powder tastes way better to me, as well. Although, I don’t usually cook with it because I forget that I have it all of the time.
The key to making good oil free coconut brownies is filling the mix with chocolate. You can either melt the chocolate chips and add them or add in the chocolate syrup. I decided to add in the chocolate syrup for these oil free coconut brownies. These brownies are loaded with chocolate! This keeps the brownies from tasting dry. Nobody wants a dry brownie.
Lastly, I used almond flour for these oil free coconut brownies because I wanted these brownies to be super soft. For some reason, almond flour makes everything so soft! I just love the texture that I get in desserts when using almond flour. Please note, that it is important that you do not get almond flour and almond meal confused. Do not use almond meal for this recipe. Almond meal is more coarse and gritty compared to almond flour.
How to make brownies without eggs:
The key to making brownies without eggs is to use aquafaba. I’ve made brownies with the gluten free egg replacer and honestly, they taste so much better when they’re made with aquafaba. I whisked the aquafaba in my stand mixer until it resembled meringue. This is what vegan bakers use to make macarons.
In conclusion, if you don’t want to use aquafaba and you don’t have any gluten free egg replacers; use unsweetened apple sauce. Unsweetened apple sauce is often used in vegan baking in place of eggs.
Want more recipes?
- Red Velvet Cheesecake Brownies
- Salted Caramel Linzer Cookies
- Vanilla Pine Forest Cake
- Honey Date Snowball Cookies
Oil Free Chocolate Brownies
- 2/3 cup Aquafaba (canned chickpea water)
- 1/4 cup Powdered Sugar
- 1/2 tsp Cream of Tartar
- 1/4 cup Cacao Powder
- 1/2 cup Oat Milk
- 1/4 cup Date Sugar
- 1 1/2 cup Almond Flour
- 1/3 cup Rolled Oats
- 1 tbsp Black Strap Molasses
- 2 cups Enjoy Life Vegan Mini Chocolate Chips
- 1/4 cup Chocolate Syrup
- 1/3 cup Unsweetened Shredded Coconut
- Preheat your oven to 350 degrees F. Line a baking pan with parchment paper and set aside.
- Drain the water from a can of chickpeas and boil. Boil this mixture for at least 5 minutes. Place in the refrigerator and allow to chill.
- In a large bowl, sift together the almond flour, cacao powder, and date sugar. Mix well and set aside.
- Once the aquafaba has chilled completely, add the aquafaba to a stand mixer and whisk for at least 15 minutes or until the aquafaba has turned white (like egg whites). Once the aquafaba has turned into an egg white substance, add in the powdered sugar and cream of tartar. Whisk this mixture for 20 minutes or until it resembles meringue.
- Add the flour, cacao powder, date sugar, half of the chocolate syrup, and molasses to the stand mixer. Mix this mixture for 4 minutes. After the mixture has mixed well, lightly fold in the rolled oats and 1 cup of the chocolate chips.
- Using a spatula, spread the brownies into the pan and half of the shredded coconut. Place into the oven and bake for 15 minutes.
- Remove from oven. Top with additional chocolate chips, the left over chocolate syrup, and remaining shredded coconut.
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