These Chia Seed Brownies with coconut flour and honey are pleasantly nice! You probably don’t expect that that brownies which don’t contain eggs and chocolate could be moist and fluffy. Undoubtedly, this is one of the nicest healthy recipes that you can prepare at home in little time.
Why is this recipe good
These brownies are made with very simple ingredients, yet they are delicious and rich. The batter doesn’t contain dairy, eggs or even chocolate: the perfectly decadent chocolate taste is accomplished with cocoa powder.
At the same time the texture is moist and fudgy. That is a result of the coconut flour in combination with chia seeds.
Making these Chia Seed Brownies from scratch takes less than an hour. This makes them one of the top choices when you need a quick, healthier but decadent snack.
And the best about this recipe is that you can make it in many variations, according to your diet: you can add dairy milk instead of plant milk or you can use honey if you are not strictly vegan.
What ingredients you need
These brownies are made with chia seeds: a very healthy ingredient that helps the baked goods retain moisture, and the body too. Eating chia seeds helps us to avoid dehydration. But in addition chia seeds have more benefits for our health: they contain Omega 3, calcium, they help our metabolism and they are a good protein source.
You would also need plant based milk (any kind works), coconut flour, coconut oil, cocoa powder, baking powder, walnuts, brown or coconut sugar and honey or maple syrup.
The complete list of ingredients with possible substitutions is below the post, in the recipe card.
Is this recipe easy
Absolutely! The whole preparation method consists in just mixing separately dry and wet ingredients and combining them at the end. You need also about 30 minutes to bake the brownies. This makes the total time less than an hour!
I hope you would love this recipe as much as I do! If you made it, please let me know in the comments how it went.
Below you can find some more vegan chocolate desserts:
- Vegan Double Chocolate Cookies {Gluten Free}
- Vegan Black Bean Brownies
- The Best Vegan Chocolate Cake
- Homemade Bounty Bars
Chia Seed Brownies
Ingredients
- 2 tbs chia seeds , soaked in 6 tbs water
- ¼ cup/ 70 g maple syrup, or raw honey
- ⅓ cup/ 70 g coconut sugar, or brown sugar
- ¼ cup/ 50 ml coconut oil, melted
- 2,5 tbsp/ 40 ml vegan milk, or dairy milk
- ⅓ cup/ 35 g coconut flour
- ¼ cup/ 30 g cocoa powder
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- 2 teaspoon vanilla extract
- ¼ cup/ 50 g walnuts, roughly chopped
Instructions
- In a small bowl combine coconut flour, cocoa powder, baking powder and salt. Mix very well and set aside.
- In a large bowl whisk together honey, sugar and the chia seeds, soaked in water (the mixture will be gel like) until combined. Add the oil, vanilla and milk and whisk for few more seconds until uniform. Add the dry ingredients and whisk shortly until just absorbed. At the end add the walnuts and whisk gently with a wooden spoon until evenly distributed.
- Preheat oven to 180 degrees C (350 degrees F). Grease very well a 8 x 8 inch baking pan (I used 2 baking dishes with 500 ml capacity each). Transfer the batter to the pan and smooth the top with the spoon.
- Bake for 20-25 minutes or until a toothpick inserted in the centre comes out clean.
- Serve hot or cool, ideally with an ice cream scoop on top.
Notes
- Any kind of milk can be used in this recipe: animal or plant based
- Instead of mixing two sweeteners, you can use just coconut/ brown sugar or maple syrup or substitute them by equal quantity honey.
- For a Keto version:
- Skip the honey and the brown sugar and use ½ cup (100 g) Xylitol or 150 g Erythritol (about ¾ cup)
- Use coconut milk or dairy cream instead of any other milk.
Linda
These are delicious ! I doubled the recipe, and next time will add one more chia egg.
Daniela
Thank you for the feedback, Linda! I am glad you liked the recipe.
Elizabeth
Can you use almond flour instead of coconut flour? I’m all out.
Daniela
Hi Elizabeth,
I haven’t tried this recipe with almond flour but in my view it should work as well. You would need to use about 1 1/3 cups almond flour since the coconut one is more hygroscopic.
Fern
Amazing recipe!! You really can’t feel that it’s gluten free and egg free. Will definitely keep using this recipe in the future!!
Daniela
I am so glad you liked it, Fern! Thank you for your feedback.
Ruth Whetsel
Thank you for the smart, well written recipe. Have just used it, following you to the letter. Everything went together as you described. Pleasant to do. The brownies now smell and look great in the oven. Hope it will not harm them to leave them baking a while beyond 25 minutes; the middle seemed possibly uncooked when I tested it just now…. Not sure. The oven here can be a bit lower than set. Perhaps the brownies would have cooled into the perfect texture had I taken them out. Oh well. We’ll see. To go from the scent and the appearance they’ll be yummy even if they turn out to be pudding! Thanks again.
Daniela
Thank you for your feedback, Ruth! Indeed, the baking time may vary a bit depending on the pan and the oven. I hope they were as delicious as you expected them! 🙂