Yes, you are allowed to thank me for this great recipe, chocolate lovers!!!!!!

When I am not in diet season, I definetely enjoy a sweet dessert from time to time…. even better than that, CHOCOLATE!!! I have tried numerous recipes to try to find a healthier alternative but yet still not compensating taste for a healthier treat. I love this recipe! It is low in fat and sugar but yet taste very similar to homemade brownies… Try it and see:) What is even better is that all these ingrediants are found at Whole Foods!!!!

Allergen-Free Brownies:

Ingredients:

3/4 cup garbanzo and fava bean flour

1/2 cup potato starch

2 tbsp arrowroot

10 tbsp agave nectar

2 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tsp kosher salt

1/2 cup unsweetened cocoa powder

1/2 cup unsweetened applesauce

1/2 cup cold pressed coconut oil, plus more for pans

2 tbsp pure vanilla extract

1/2 cup brewed coffee or hot water

2 cups vegan, gluten free chocolate chips

Instructions:

Preheat oven to 325 degrees F.

Spritz or spray muffin tins with a light mist of canola oil cooking spray or line tins with mini-muffin cups.

In a medium bowl, whisk together the first nine ingrediants; set aside. in a large bowl, mix together applesauce, coconut oil and vanilla.

Slowly add flour mixture, stirring to combine.

Stir in coffee or hot water until it formsa batter.

Fold in chocolate chips.

Place 1 tablespoon batter in each muffin cup

Bake until a toothpick inserted in the middle comes out clean, 12- 15 minutes.

Let cool completely before removing from pan. Enjoy:)

Nutrients per brownie:

Calories: 80, Total Fat: 4g, Sat. Fat: 0.5g, Trans. Fat 0g, Carbs:12g, Protein:0, Sugars:7g, Sodium:95mg, Cholesterol: 0mg

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