These healthy chocolate brownies with coconut frosting are both gluten- and dairy-free, with a secret veggie ingredient!
If eating more veggies is one of your New Year’s Resolutions but you’re still looking for a sweet treat, then this recipe is for you!
At the risk of turning you off, I’ll let you in on the secret ingredient that makes up the base of these brownies: broccoli-carrot slaw. I know it sounds a little cuckoo, but think of it like carrot cake with a little green thrown in. BTW, the inspiration for these came from Dr. Fuhrman’s “Never Get Sick” Chocolate Cake recipe.
The starting point for these brownies is a bag of slaw that comes from a store I like to call TJ’s. I recommend putting the slaw in a food processor just to break up the pieces a bit:
The dry ingredients get added to the slaw mixture including flour, currants, baking powder, cocoa powder, cinnamon, and vanilla bean powder (see the end of this post for brand recommendations):
The wet ingredients then get stirred in, including eggs (real or flax-based), cashew butter, applesauce, banana, coconut oil, and liquid sweetener. The batter does admittedly look a little questionable:
But the finished brownies look (and taste!) positively delicious:
I made a coconut glaze for extra sweetness and to make them look a little prettier, too:
Here’s the printable recipe:Print
If you’re looking for a healthy brownie recipe, this is the one for you. Broccoli-carrot slaw add a serving of veggies!
- Dry ingredients:
- 12 ounces broccoli-carrot slaw (about 5 cups)
- 1 ½ cups cassava flour or your favorite flour
- ½ cup dried currants
- ½ teaspoon baking powder
- ¼ cup cocoa powder
- ½ teaspoon ground cinnamon
- seeds of one vanilla bean or ½ teaspoon vanilla bean powder
- Wet ingredients:
- 4 pasture-raised, farm-fresh eggs (use flax eggs*, for vegan alternative)
- ½ cup cashew butter
- ¼ cup applesauce
- 1 ripe banana
- 2 tablespoons coconut oil, melted
- 1 cup honey (use maple syrup for vegan alternative)
- Coconut glaze:
- 1 can full-fat coconut milk, chilled
- ½ cup coconut sugar
- seeds of one vanilla bean or ½ teaspoon vanilla extract
- *To make a flax egg, combine one tablespoon of ground flax with three tablespoons of water. Let sit for a few minutes before using.
- Preheat oven to 275°F. Spray two 8”-square baking dishes with non-stick coconut oil cooking spray.
- Pour the broccoli-carrot slaw into a food processor. Pulse for 15-20 seconds until broken into pieces about the size of a grain of rice. Pour the slaw into a large mixing bowl.
- Add the cassava flour, dried currants, baking powder, cinnamon, and vanilla into the mixing bowl and stir gently to combine with the slaw.
- Add the eggs, cashew butter, applesauce, banana, coconut oil, and honey to the bowl of your food processor. Turn on high for about 30-45 seconds or until wet ingredients are thoroughly combined.
- Pour the wet ingredients into the large mixing bowl with the dry ingredients. Use a spatula to mix together. Pour the batter between the two baking dishes. Freeze one, if desired.
- Bake the brownies for 75-85 minutes, or until the top turns golden brown, but not burned.
- To make the glaze, open the can of coconut milk. Spoon the hardened part of the coconut milk into a blender. Discard the liquid from the can, or save it for another use, like a smoothie.
- Add the coconut sugar and vanilla to the blender and process on high until combined. Pour half of the glaze over each batch of cooked brownies; you can freeze half of the glaze if you are only making one batch at a time.
- Ideally, after pouring the glaze over the cooked brownies, you would place them in the refrigerator to chill completely before serving. Use a sharp knife to cut into squares and serve cold, or at room temperature.
- Serving Size: 1
- Calories: 140
- Sugar: 14.5
- Sodium: 24.4
- Fat: 4.6
- Saturated Fat: 1.8
- Trans Fat: 0
- Carbohydrates: 24.7
- Fiber: 1.1
- Protein: 2.6
- Cholesterol: 26.7
Items recommended for this recipe (some affiliate links included):
- Breville Sous-Chef Food Processor
- Blendtec high-speed blender
- Pyrex Easy Grab 8-inch baking dishes
- Otto’s Cassava Flour (grain- and nut-free)
- Fair-trade, organic, non-alkalized cocoa powder
- Organic vanilla bean powder
- Full-fat organic coconut milk with no additives in BPA-free cans
I’m telling you, nobody will ever know that there is broccoli in these brownies!
Here are some other recipes with sneaky ways to hide vegetables:
- Anti-Cancer Breakfast Smoothie with frozen broccoli
- Cauliflower Pizza Crust
- Chocolate Cauliflower Oatmeal
- Slow-Cooker Winter Breakfast Stew
- Spirulina Dairy-Free Chocolate Banana Soft Serve
- Chocolate Strawberry Oatmeal with kale
- Blueberry Baked Oatmeal with lentils
- Cinnamon muffins with broccoli slaw