Gluten Free Dark Chocolate Brownies with Cashews

Serves 16 servings


  • 5 ounces (140 g) high quality cacao or chocolate
  • ½ cup organic coconut oil
  • 1 cup light brown sugar (yacon syrup, coconut sugar or alternative) 
  • ½ cup almond meal
  • ¼ cup sorghum flour 
  • ½ tsp. fine sea salt
  • ¼ tsp. baking soda
  • 2 organic free-range eggs, beaten ) OR 2 tbsp chia seeds, soaked in 6 tbsp water. 
  • Optional: pecans, cashews and cacao nibs


Yield: 1 egg replacement

1 Tbsp. Chia Seeds 

3 Tbsp. Water

  • Chia seeds are high in omega-3 fatty acids.
  • Chia seeds promote a healthy digestive tract 
  • Chia seeds are gluten-free and grain-free.
  • Chia seeds are an excellent source of magnesium.


Using a food processor, spice grinder, or mortar & pestle, grind the chia seeds into a meal. (If you want to grind more at once, that’s okay. Just remember that chia seeds are full of delicate omega-3 oils which are prone to spoilage when exposed to heat and oxygen. So you’ll want to store your pre-ground chia meal in an airtight container in your freezer for up to a year.)

Mix the water and ground chia seed meal in a small bowl. Allow to sit for 5 minutes or so, or until it takes on a goopy texture similar to raw egg yolk. Use in your favourite baked goods or morning smoothies.


Preheat oven to 180ºC (350ºF). Line a baking pan with baking paper . Melt chocolate in coconut oil over low heat. In a separate bowl, whisk brown sugar, almond meal, sorghum flour, salt and baking soda. Make a well in centre, add eggs or chai seeds, vanilla extract and melted chocolate. Beat for 2 minutes, until all incorporated. 

Keep beating and the mixture will thicken to a smooth texture. Stir in the nuts by hand, and even out the batter in cake tins. Bake for about 30 minutes until they are set. You can check with a toothpick. The top may crack. Cool on wire rack ad serve with coconut cream. 


*adapted from GF goddess


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