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Simply place old fashioned oats into the food processor and pulse until it resembles a fine flour. To replace the flour we’re grinding up old fashioned oats in our food processor. You can then rewarm these to serve warm (with ice cream please!) or serve them at room temperature or even chilled!.These need to cool completely or they’ll fall apart. Remove from oven and cool completely before cutting.They should look set, but it’s ok if an inserted toothpick comes out with a little batter on it. Bake in preheated oven for about 30 minutes, more or less depending on how fudgy you like your brownies.Use a rubber spatula to gently fold the mixture together.Add in oat flour, cocoa powder, and salt.To the melted chocolate, add in melted coconut oil, brown sugar, bananas, and vanilla.You’ll be stirring these into the batter later. Meanwhile, chop the other 4 oz chocolate bar into chunks and set aside.Microwave in 30 second intervals, stirring in between, until melted.
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Chop 1 (4 oz) chocolate bar into chunks and place into a microwave safe bowl.I like cutting the paper long so it hangs over the side, making it easy to lift the brownies out of the pan. Preheat the oven to 350☏ and grease an 8″ square nonstick baking dish with cooking spray then line it with parchment paper.How to make the best fudgy vegan banana brownies Semi-sweet chocolate – I used Baker’s Semisweet Baking Chocolate Bar, but verify that your brand is vegan if necessary.Ingredients in fudgy vegan banana brownies I’m obviously very excited about these fudgy vegan banana brownies and I just know you will be too. Under bake these! Heck yes for best fudgy brownies ever.What I love most about this recipe is that there’s no eggs and no flour – both of which you’re technically not supposed to eat raw – which means – you can. Make a well in the center and add the eggs. In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch. These are so so sooooo good and I’m not gonna lie, Trevor and I devoured a batch in under 3 days. Preheat oven to 325 degrees and line a 9x9 inch metal baking pan with parchment paper.
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□ But I did significantly reduce the sugar by using less refined sugar and added banana for sweetness AND they’re made with oats instead of all-purpose flour. These are fudgy vegan banana brownies and they are out.of. Coconut or nut-based (cashew/almond) yogurt can be used (see notes).If you love vegan treats, you’ll also love: healthy double chocolate almond butter cookies, vegan raspberry oatmeal bars, and vegan scotcheroos. Mini chocolate chips: make sure to opt for dairy-free, mini chocolate chips so that the chocolate-fudge-like pockets are frequently delivered throughout the batter.ĭairy-free yogurt: the yogurt helps keep these protein brownies thick and fudge-like without the addition of oil and excessive sugar. Learn more about choosing a protein powder for your goals.Ĭacao powder: giving a bit of extra chocolate to the protein brownies! Though cocoa powder can be used in its place, using cacao comes with a host of other benefits. Vegan protein powder: the protein powder you choose will affect the taste and flavor of the protein brownies as all protein powder absorbs differently (learn more about how to choose a protein powder). Mashed Banana: they help sweeten the brownies while giving them a fudgy texture.Īlmond butter: any nut butter can be used, the creamier the better (cashew butter especially is a great choice!)! Make sure to use fresh nut butter and not the hardened part at the bottom of the jar.