I'm rather proud of these Brownies, born out of my desire to create sweet treats without all the 'free' (see my sugar article here) sugar, gluten free (just because!) and eggless as my son has an intolerance to egg whites.
I make them with egg too and if I'm honest they are better with the addition of egg. Finding egg substitutes is difficult, but many vegan recipes use flax 'eggs'. If your unfamiliar with this then a flax egg is made by combining 1tbs of ground flax seed with 2.5tbs of water, leave to sit for a few minutes so it gets nice and 'gloopy' then just add to recipes as you would egg.
100g chocolate (80-100%)
1tsp vanilla paste
1 ripe avocado
70g oat flour
2 eggs/ flax ‘eggs’ (see below)
50ml oat milk
handful of walnuts or pecans
Soak dates in hot water for 10 minutes
Melt butter, add chocolate and allow to melt together.
Drain dates and blitz in a food processor, add avocado and blitz again, add eggs and vanilla paste and mix well.
Combine this with the melted butter/chocolate and add oat flour followed by oat milk and nuts.
Pour into a greased and lined baking pan, roughly 16cm square and bake in preheated oven at 160C for about 18 minutes.
These freeze well. I cut into squares ready to take out and defrost when I feel like a little sweet treat.