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Chocolate Walnut Brownies

A quick and simple recipe for a classic & healthy fix. Walnuts perfectly balance the flavour of the chocolate in the brownie with a nutty-bitterness. This recipe is naturally sugar free, utilising the deep sweetness of medjool dates and can be tailored to available ingredients, depending on how sweet & squidgy you like your brownies.

chocolate brownie

Brownies are a great way of baking some energy-boosting ingredients in a comforting treat. Quick to prepare these "tray bakes" can also me made in cake moulds or cup cake cases. NB: it is important (but not absolutely necessary) to allow your brownies to cool, once they come out of the oven....this makes it easier when time to cut & decorate them. Delicious served warm or cold, try topping them with a dusting of cacao, nuts, seeds or a deliciously quick Chocolate Icing.

vegan, gluten free, grain free, sugar free 👨‍🍳

Chocolate Walnut Brownie

As with any cake recipe, it's useful to assemble the wet & dry ingredients separately at first. The vegan egg replacement comes from the gel produced by hydrating ground flax (or linseed).

Prep : 10 min Baking : 18 min Total : 30 min Lasts : 1 week

What you'll need:

  • mixing bowl

  • food processor/blender

  • baking tray

  • parchment paper

  • spatula

  • spoon

  • oven - preheated to 180°C (350°F)

  • oven cloth

  • knife


Wet ingredients:

  • ½ cup (100g) coconut oil, room temperature

  • 3 tsp ground flax/linseed (+ 3 TBSP warm water) - the vegan egg!

  • ½ cup (140g) Medjool dates, pitted

  • 1 tsp vanilla paste (or 2 tsp vanilla essense)

Dry ingredients:

  • cup (30g) coconut flour*

  • ¼ cup (20g) cacao powder

  • ¼ cup (25g) 70% dark chocolate, melted*

  • ¼ tsp baking powder

  • ¼ tsp pink Himalayan salt

Additional ingredients:

  • splash plant-based milk

  • ⅔ cup (75g) walnuts, chopped*

Mixing & Baking:

  1. Place coconut oil, vegan egg (flax & water), dates and vanilla in a blender/food processor and blend until smooth.

  2. Mix the dry ingredients together in a bowl and either scrape the wet mix to this using a spatula (blender method) or add the dry ingredients to the wet mix in your food processor.

  3. Add a splash of plant-based milk if the mixture is too thick. It should be smooth like peanut butter.

  4. Add the chopped walnuts, reserving half for decorating.

  5. Next, with a spoon/spatula spread the brownie batter into a baking tray/tin lined with parchment paper, so that the batter is approx 3-4cm (1-1½ inch) thick.

  6. Decorate with remaining walnuts, pushing them into the batter gently.

  7. Bake for 18 mins and remove from oven, holding the tray with an oven cloth.

  8. Allow to completely cool (approx 1 hour), remove carefully from the tray and cut into squares.


  • You can substitute the coconut flour for any flour of your choice (eg: oat, rice, almond), however results may differ slightly due to different flour textures.

  • The dark chocolate lends a deeper flavour and more fudgy texture - feel free to alter the % cocoa content to suit your tastes.

  • Walnuts go really well with chocolate, but you can of course use any type of nut or seed in this recipe. Pecans, macadamia and almonds go very well.

  • If your baking tray is too big, scrunch up some foil and build a raft to fill up space in the tray. Then add the parchment into the suitable space.

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