I love gathering with friends and especially if we make our own homemade food! I offered to make a dessert. As I am gluten-intolerant and our friend follows a paleo diet, I've decided to make a dessert that is paleo, gluten-free and vegan! None of my friends at the lunch I was going to, are vegan. And I am not a vegan either. Although, at home I cook only either vegetarian or vegan food, I felt that the label is too restrictive and I personally don't like to put a label on myself. I respect all the vegans out there and I strongly practice eating plant-based food.
At the lunch that we were at, though there were no vegans, we all absolutely loved this vegan dessert! It was finished in less than an hour. This is definitely a recipe that I will go back to! It's nice to see people's faces who are not used to eating vegan food (especially dessert!) to be surprised that a dessert could be vegan and still tastes good.
This recipe could easily be made into a giant cookie or into regular size cookies. However, perhaps you would have to change the baking time and temperature. I haven't tried it out yet, but let me know if you have made this recipe into a cookie or cookies!
Fresh out of the oven!
1 flax egg
1/2 cup of organic extra virgin coconut oil
2/3 cup of organic coconut sugar
1 tsp of vanilla extract
1/4 tsp of Pink Himalayan Salt
2 tbsp of almond butter (I used my homemade almond butter because homemade always tastes better!)
1 cup of blanched almond flour
5 tbsp of organic coconut flour
1 tsp of baking powder
1/4 tsp of Pink Himalayan salt
70g of vegan 70% dark chocolate bar
Prepare the flax egg by mixing 1 tbsp of ground flax seeds and 2.5 tablespoons of filtered water. Mix it well using a whisk or a fork. Let it sit for about 10 minutes until it thicken.
Preheat your oven to 175 degrees Celsius.
Mix the dry ingredients together in a medium bowl using a fork until they are well combined. Then, set aside.
On a separate large bowl, whisk together the coconut oil and coconut sugar using a hand electric mixer. Then add the vanilla extract, pink himalayan salt and flax egg. Blend them well together.
Stir in the dry ingredients together with the wet ingredients using a spatula spoon.
Chop the dark chocolate bar into small pieces then add in to the batter.
Place the batter on a 18cm x 18cm baking pan (or similar) and bake it in the preheated oven for about 15 minutes until the edges turn slightly brown.
Let it cool in room temperature for about 10 minutes. As it cools down, it will become more firm. Then, put it in the refrigerator for about 10-15 more minutes or longer, before cutting it into squares.
It is best to store it in the refrigerator. Enjoy!
When you have made it, take a picture and tag @bitetoroots #bitetoroots to let me know!
If you like my recipes or would like to have more nutrition or health/lifestyle advices, you may email me or book a free initial coaching consultation!
And if you have any suggestions of what I should try to make, leave a comment below!
*Remember, cook with love! The best dish is made with love.*