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Maple Pecan Vegan Brownies

Vegan Maple Pecan Brownies tick the boxes of stupidly simple, ultra quick and of course gluten and refined sugar free!


2 tablespoons of chia seeds (soaked for 5-10 minutes in 3 tablespoons of water)

1/2 cup coconut sugar

1/4 cup melted cacao butter

1/3 cup maple syrup

1 teaspoon of baking powder

1/2 cup cacao powder

1/2 cup almond meal

1/2 cup buckwheat flour

1 tin of drained red kidney beans

1 cup of coconut milk (I use the Pureharvest coconut milk)

1 teaspoon of vanilla extract

Pinch of sea salt

1/3 cup chopped pecans


1-2 tablespoons of maple syrup and a handful of whole pecans for decoration on top of the brownie mix


1. Preheat fan-forced oven to 180 degrees.

2. Soak chia seeds in water for 5-10 minutes

3. Put all ingredients in to blender/food processor except pecans. Blend until smooth.

4. Stir in chopped pecans.

5. Pour mixture in to a small lined or coconut oiled baking tray.

6. Coat extra pecans in maple syrup and place on top of the mixture.

7. Bake in the oven for 35-40 minutes.

8. Cool on a drying rack.

They will be super fudge-y and can be kept in the fridge.

Enjoy warm with a cup of rooibos chai!


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