Brownie from Heaven

Whatever your type of diet is, this is for you if you’re sweet toothed!

It is a recipe by Cocobakes LA. If you’re in LA, go see them, if not, you might also want to try their curry sauce featured on their blog….They make gluten free, dairy free products. This means anybody can enjoy them as long as they taste right!

Here is a vegan brownie recipe one could die for.


  • 3 teaspoons of water
  • 1 and 1/2 teaspoons chia seeds
  • 1/2 cup (120 g) coconut oil
  • 1 cup (180 g) sugar
  • 3/4 cup (90 g) gluten free flour
  • 1/2 cup (150 g) apple sauce
  • 1 and 1/2 cups (180 g) almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (90 g) chocolate
  1. melt the chocolate with the oil in a bain marie (over boiling water)
  2. mix the chia seeds with the water and set aside for at least 5 minutes
  3. mix evenly all dry ingredients in a bowl: the flours, baking soda and salt
  4. mix the melted chocolate with the sugar, then add the apple sauce and the chia seeds
  5. pour and mix the ingredients in step 4 into the bowl of step 3
  6. line your pan with baking paper and bake in the oven at 350°F (180°C) for 30 to 40 minutes depending on the size of the pan

A few remarks:

  • use 100% cocoa mass, unsweetened chocolate or decrease the quantity of sugar by half. Don’t worry it will still be very sweet.
  • if you mind your insulin levels use coconut sugar – it doesn’t taste like coconut but caramel! and has a beautiful color
  • coconut oil is expensive – you can replace it or mix it with a good extra virgin olive oil without any significant change in yumminess
  • gluten free flour can also be an obscure mix of ingredients. To keep it simple, use buckwheat flour.
  • apple sauce is not always as healthy as it would seem (lots of sugar and additives you wouldn’t even dream of). You can replace it with a large fresh apple you grate over the warm, melted chocolate
  • chia seeds are full of healthy nutrients
  • if you can, use organic ingredients
  • anyone gets this recipe right

Go thank the chef Coco Kislinger!