Buckwheat Brownies

Plant-based, gluten-free, healthy brownies! This simple recipe creates super fudgey and moist brownies that everyone will enjoy! Not too sweet, yet satisfying! Top with crushed nuts and coconut shreds for a fun addition. A chocolatey baked dessert to keep health your priority and your cravings subsided.

Vegan I Gluten Free

Serves: 9 squares

Time: 40 minutes

1 tbsp. flaxseed meal or chia seeds + 3 tbsp. water

5 dates, pitted & soaked

1/2 cup coconut milk

1/3 cup cacao powder

1 large ripe banana

2 tbsp. coconut oil

1 cup buckwheat flour

2 tbsp. tapioca powder

1/2 tsp. salt


Unsweetened coconut shreds

Crushed Walnuts

Preheat the oven to 350F. Grease a 9x9 baking dish with coconut oil, set aside.

Make a flax/chia 'egg' by soaking 1 tbsp. with 3 tbsp. water. Set aside.

Pit the dates and let them soak in water for ~10 minutes, until soft.

Add the soft dates, coconut milk, cacao powder, banana, and coconut oil to a blender or food processor and mix until smooth.

In a large mixing bowl, add the buckwheat, tapioca and salt. Stir to combine.

Transfer the blended mixture into the bowl with the flour. Add the flax/chia mixture in. Stir well.

Pour the brownie batter into the greased dish and use a spatula to smooth the surface. Top with crushed walnut pieces and coconut shreds.

Bake for 20-25 minutes. The center should be baked through, but the brownies remain fudgey. Let them cool slightly before cutting and serving.

Store in the fridge 2-3 days.

Note: You can also make this recipe in a simple toaster oven (as I did). Just put a baking sheet down on the tray and spread the batter to cover. Simple and easy!

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