Have you been to Chocolate Covered Katie’s blog yet? No? Well, you should. You may not be a vegan, but she makes some amazing and healthy (well, healthier) desserts. Like the blog name suggests, it is definitely heavy on the chocolate. But that’s not a bad thing, right? I decided to make one of her recipes recently. The nice thing is that I can lick the bowl when I’m done and not have to worry about salmonella. Pretty sweet!
- 1/4 unsweetened cocoa powder
- 1/2 cup whole wheat flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sweetner (I used brown sugar, but xylitol can be used for a more low-cal version)
- 1.5 oz firm tofu
- 1/3 cup unsweetened applesauce
- 1 TBSP coconut oil
- 2 TBSP almond milk (or soy, rice, etc.)
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (non-dairy)
Heat the oven to 325 F. Mix all the dry ingredients together, including the chocolate chips.
In a blender (or magic bullet) add the tofu, applesauce, oil, milk, and extract. Remember tofu has no real taste, so it ends up absorbing the taste of everything around it. It’s used in place of eggs in this recipe.
Mix these well until the tofu is smooth.
Pour the wet ingredients over the dry ones and stir well to combine.
Oil a mini muffin pan and fill with the batter. Cook the brownies for 10 to 14 minutes. According to CCK, they taste better an hour after baking. They do taste pretty good in the bowl. The recipe should make somewhere between 12 and 15 bites, depending how much you eat raw….
Update: I have eaten a few of these (I am controlling myself!). I might try to tweak the recipe next time as the raw batter was SO good, but the finished product is a bit dense. Maybe changing up the amount of tofu might help or using Ener-g instead might help. Either way, they are definitely tasty!