Brownies are one of my favorite desserts, EVER! Last week I posted these raw vegan chocolate brownies. Now this week I’m back with another version using coconut flour! I haven’t always been a big fan of coconut flour since it’s tough to work with and can easily make a recipe dry and crumbly. With a little testing I believe I’ve created some pretty moist and chewy brownies.
These brownies are dairy-free and gluten-free, perfect for anyone with an intolerance. I’ve also incorporated one of my favorite new products into these brownies – collagen peptides!
What is collagen good for you ask? Collagen has many positive benefits when taken as a supplement. These include healthy hair, strong nails and youthful skin. Collagen also helps keep bones strong and healthy and supports joint health.
I’m using collagen peptides from Vital Proteins. It’s pasture raised, grass-fed, kosher and cold water soluble – easily mixed with milk, water or juice. They don’t add any additives or preservatives which is a huge win! It can also be used in baked good as I’m doing today with these chocolate brownies!
These brownies can also be made into a trifle. Crumble the brownies up into pretty glasses and layer with pastry cream or avocado mousse!
- 1/2 cup coconut flour
- 1/4 cup collagen peptides
- 1/4 cup cacao powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup maple syrup
- 1/3 cup coconut oil, melted
- Grease (or line with parchment paper) a 7 x 7 inch baking dish (you can also use a loaf pan).
- In a bowl, combine the coconut flour, collagen peptides, cacao powder, baking soda and salt. Mix until all the dry ingredients are well combined.
- In a separate bowl, whisk the eggs, maple syrup and coconut oil.
- Add the wet ingredients to the dry ingredients and whisk until fully incorporated.
- Pour the brownie mixture into the prepared dish. Bake at 350F degrees for 20 minutes. Enjoy!