Of course you are.
These gluten-free and vegan prune chocolate brownies are sort of detoxifying, because prunes are loaded with fibre that helps us poop on the regular and eliminate harmful wastes. Just in case that makes you feel better.
I seriously hope that all of the prune posts of late aren’t causing a mad rush of blog unsubscribes. But I also hope maybe some of you are viewing prunes in a new light and discovering new ways to eat them? I haven’t received any hate mail yet, so I’m optimistic. PRUNE LOVERS UNITE.
Are you telling me you would turn one of these down?
No, I don’t think you would.
Prunes add natural sweetness and moisture to these brownies and you’re not going to notice they’re in there. For this recipe, I created a ‘prune paste’ – similar to date paste. God, ‘prune paste’ doesn’t sound appetizing. Prune puree? Hmm, better. Prune caramel? Yessssss.
This recipe is a cake-like brownie, as opposed to a fudgy one. I don’t have passionate feelings about the cakey-vs-fudgy brownie debate, but I tend to bake my brownies for a little longer because undercooked gluten-free flours generally don’t taste very good. However, if you love your brownies on the fudgier side, then you could bake these for 22-25 minutes instead. Also, depending on the sweetness of your prunes, you could reduce the coconut sugar in the recipe to 1/3 cup.
Do you think we could make prune caramel a thing? Let’s hashtag it up, shall we? #prunecaramelrocks.
- 1 ¼ cups dried prunes, about 22-24, soaked in hot water for 15-20 minutes
- ¾ cup coconut milk
- ¼ cup coconut oil
- ¾ cup brown rice flour
- ½ cup cacao powder
- scant ½ cup coconut sugar
- 1 tsp baking soda
- Pinch of salt
- Preheat the oven to 350 degrees F.
- Remove the prunes from the water with a slotted spoon and transfer them to the bowl of a food processor. Add 2 tbsp of the soaking water to the prunes and blend until it becomes a coarse paste.
- Add the coconut milk and coconut oil. Blend until mostly smooth, about 45 seconds.
- Add the remaining ingredients and blend again until everything is incorporated.
- Line an 8x8-inch square pan with parchment paper. Spread the brownie mixture into the pan (it will be thick). Wet a spatula and use it to smooth the batter evenly.
- Bake for 28-30 minutes, until a toothpick inserted comes out clean.
- Cool completely on a cooling rack.