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White Chocolate Blackberry Parfaits

· Natalie 2 Comments

Creamy layered jars of white chocolate pudding, fruit-sweetened berry compote, and crunchy granola – a dreamy dairy-free summer sweet treat!

White Chocolate Blackberry Parfait (dairy-free)

SPONSORED BY NATURAL DELIGHTS

At first glance these little layered jars may LOOK like a classic yogurt/granola/fruit parfait situation. But one spoonful into that cream layer you’ll realize no…this is different! This is not the plain tang of yogurt, this is the dreamiest white chocolate pudding you never thought was possible dairy-free, with an undertone of yogurt flavor that reassures you this could still be a brunch treat, and a caramel-y not-too-sweet sweetness that you can’t quite put your finger on but you know isn’t just a drizzle of honey. And then you hit a berry pocket and the perfectly tart/sweet adventure continues in a compote-puree hybrid with a sunny citrusy suggestion. And at this point the granola really needs no explanation – it’s just the crunch balance all of the above needs. So yeah, these jars are pretty magical.

White Chocolate Blackberry Parfait (dairy-free)
White Chocolate Blackberry Parfait (dairy-free)

How To Make These White Chocolate Blackberry Jars

Step 1: Make the Dairy-Free Pudding

Great news! This pudding requires no cooking, no sugar, and just four ingredients. Those essential four are:

  • Plain dairy-free yogurt. Vanilla would also be okay I suppose. I used an almond milk yogurt, but coconut milk would be great too. It needs some to be spoon-able level thick, nothing too thin/runny, or the pudding won’t set correctly.
  • Full-fat coconut milk. From a can, but shaken first. So you don’t need just the solid part but you do need it to be the full-fat kind. I have tested with almond milk and it works okay…but not as thick as I like.
  • Medjool dates. I love this little secret, there are SO many perks to using Medjool dates instead of sugar in this recipe! They add sweetness, but not just a flat sugar taste a more complex caramel taste that compliments white chocolate soooooo wonderfully. Especially if you use Natural Delights Medjool Dates because they always have the best fresh, sweet, delicious flavor. They add thickness, which means we don’t need to add starches and cook the pudding or use excessive amounts of coconut cream. They make this recipe refined sugar free. And we are only using a few so it won’t throw off the white chocolate color.
  • Dairy-free white chocolate chips. Which luckily are getting much easier to find these days, my local grocery store (not a Whole Foods btw) has them. If you aren’t vegan or dairy-free, regular white chocolate chips are fine too.
White Chocolate Blackberry Parfait (dairy-free)

Step 2: Make the Blackberry Lemon Compote

It’s kind of a compote, kind of a jam, kind of a puree…whatever, it’s delicious! And it comes together in about 10 minutes with only four ingredients as well:

  • Blackberries. Obviously necessary, but you could swap in any other berry you have or prefer. Blueberries would be delicious in my opinion, or even a mix of berries. You could also use frozen and defrosted berries.
  • A lemon. We are using the juice AND the zest, waste nothing.
  • Vanilla extract. For extra flavor, you could add some spices too if you like (cinnamon, ginger, anise would all be yummy!)
  • Medjool dates. Again I am using my favorite Medjools from Natural Delights, and again they are a great sugar swap here for multiple reasons. Extra flavor, extra thickness, and no refined sugar required. You can also add more/less depending on your sweetness preference, as written it is still relatively berry-tart but I like it that way. Chop them up finely, boil with the berries, and then pulse or puree it all together.
White Chocolate Blackberry Parfait (dairy-free)
White Chocolate Blackberry Parfait (dairy-free)

Step 3: Layering the Parfait Jars

One very important step: letting everything COOL or even CHILL before building the jars. The blackberry compote needs to be at least room temperature, and the pudding needs to be chilled at least 4 hours (overnight is great!). I know patience is no fun, but I promise the thick rich texture will be worth it. But once everything is at the proper temp, grind up your favorite granola and layer it all up.

White Chocolate Blackberry Parfait (dairy-free)

More Summer Berry Sweet Recipes You’ll Love

White Chocolate Blackberry Parfait (dairy-free)
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White Chocolate Blackberry Parfait

★★★★★ 5 from 1 review
  • Author: Natalie
  • Prep Time: 20 minutes
  • Chilling Time:
  • Total Time: 20 minutes
  • Yield: 4 jars 1x
  • Category: pudding
  • Method: blended
  • Cuisine: american
Print Recipe

Description

Creamy layered jars of white chocolate pudding, fruit-sweetened berry compote, and crunchy granola – a dreamy dairy-free summer sweet treat!

Ingredients

Scale

White Chocolate Pudding

  • 1 cup (240g) dairy-free yogurt
  • 1/2 cup (120g) full-fat coconut milk
  • 3–4 (~60g) Natural Delights Pitted Medjool Dates (20% off with code: FOF20)
  • 1 cup (180g) dairy-free white chocolate chips

Medjool Date Blackberry Compote

Instructions

For the pudding:

  1. Melt the white chocolate chips in the microwave for 60-90 seconds, stir until smooth. Set aside to cool.
  2. Blend the yogurt, coconut milk, and Medjool Dates on high until smooth with no date chunks remaining.
  3. Stream in the melted white chocolate. Blend for another 15 seconds or so until fully incorporated.
  4. Transfer to a container and refrigerate 4+ hours

For the compote:

  1. Combine all the ingredients in a small saucepan. Bring to a simmer over medium heat.
  2. Simmer 5-7 minutes, stirring occasionally until the mixture is juicy and starting to thicken.
  3. Transfer to a blender or food processor, and pulse (for a chunkier consistency) or blend (for a smooth consistency).

To assemble:

  1. Grind your favorite granola to sandy crumbs. 
  2. Layer granola > compote > pudding > repeat. Top with fresh berries to garnish.

Keywords: dairy free, creamy, pudding, snack, yogurt, jam, summer, easy, dessert

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White Chocolate Blackberry Parfait (dairy-free)

Cookie Dough Fudge

· Natalie 11 Comments

Love cookie dough? Fall deeper in love with cookie dough FUDGE. All the chocolate chip un-baked goodness with an UNREAL texture you’ll never know is dairy-free and healthy-ish!

Cookie Dough Fudge (dairy-free)

Hello from a cookie dough obsessed gal who just found the most dec-a-dent new way to cookie dough and had to share it with you IMMEDIATELY. You know the grainy, flour-y, could-be-a-cookie part of cookie dough? This recipe has replaced that texture with a silky, stretchy, creaminess reminiscent of homemade candy that your mouth will adore. But the chocolate chip part of cookie dough is still VERY much present and abundant, don’t you worry.

Cookie Dough Fudge (dairy-free)
Cookie Dough Fudge (dairy-free)

How To Make Cookie Dough Fudge

Don’t let the “homemade candy” thing I mentioned earlier scare you. Yes yes, traditional homemade fudge involves butter and boiling and thermometers and other such pesky things. We aren’t getting into all that. We are only using SIX easy ingredients, all on the healthier side than most fudge recipes you will find, and only a minute of boiling/stirring effort.

Dairy-Free Fudge Ingredients

  • Nut or seed butter. I used tahini in the batch pictured here, and it’s delicious (as long as you like tahini, you will taste it!) Raw cashew butter would be the ultimate option with the most “cookie dough” ish flavor, but it’s a bit pricey. So almond butter or SunButter would work, or even peanut butter if you’re a real PB lover.
  • Sweetener. Any liquid sweetener you love, I personally used agave. Maple syrup or honey would be equally as good here.
  • Coconut cream. Not milk, cream. From a can. My favorite brand for this is Edward and Son’s, especially their Simple line made without added gums. If you’ve ever opened a can of coconut milk or cream to find it lumpy or watery and unusable, you know that picking a reliable brand is important here. Refrigerate overnight before using and scoop out just the solid part.
  • Vanilla extract and salt. Essential ingredients for most any dessert, but especially for achieving that cookie dough flavor profile.
  • Chocolate chips. I prefer mini since we will be slicing these into small two-bite squares. But any kind will work, I used semi-sweet.
Cookie Dough Fudge (dairy-free)

Cookie Dough Fudge Step-by-Step

  1. First we melt together the 3 basic ingredients: nut butter, sweetener, and coconut cream. You can do this in the microwave or on the stovetop. We aren’t trying to boil it down, just melt and combine so a minute or so of boiling and stirring is plenty.
  2. Next, off of the heat, add in the vanilla and salt.
  3. Then transfer to a heat proof bowl to cool before adding the chocolate chips (otherwise you will end up with chocolate fudge!). I also recommend vigorously risking the mixture here to make sure there is no oil separation happening, it should be very smooth.
  4. Once the fudge mixture is cool to the touch, stir in the chocolate chips.
  5. Transfer to a small dish, and freeze overnight.
  6. Then slice and enjoy!
Cookie Dough Fudge (dairy-free)

More Healthy Fudge Recipes You’ll Love

Cookie Dough Fudge (dairy-free)
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Cookie Dough Fudge

★★★★ 4 from 1 review
  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 30 minutes
  • Yield: 15 squares 1x
  • Category: fudge
  • Method: freezer
  • Cuisine: american
Print Recipe

Description

Love cookie dough? Fall deeper in love with cookie dough FUDGE. All the chocolate chip un-baked goodness with an UNREAL texture you’ll never know is dairy-free and healthy-ish!

Ingredients

Scale
  • 1/3 cup (75g) cashew butter or tahini (or any nut/seed butter, those are just my favorites for flavor)
  • 1/4 cup (80g) maple syrup or agave
  • 1/2 cup (115g) coconut cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (90g) mini chocolate chips

Instructions

  1. Combine nut butter, syrup, and coconut cream in a small saucepan.
  2. Bring to a boil, boil for 1 minute stirring constantly.*
  3. Remove from the heat, and add in vanilla and salt. Whisk vigorously until fully combined and smooth.
  4. Transfer to a bowl and refrigerate for 30 minutes to cool.
  5. Once the mixture is cool to the touch, stir in the chocolate chips.
  6. Transfer to a small pan or silicone mold. Freeze overnight.
  7. Enjoy directly from the freezer (it will be perfectly fudgy, not frozen in consistency!)

Notes

*Alternatively you can melt the first three ingredients in the microwave for ~60 seconds, then whisk till smooth and proceed with the rest of the recipe as written.

Keywords: vegan, dairy free, freezer, tahini, healthy, summer, no bake, chocolate chip

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Cookie Dough Fudge (dairy-free)

SunButter S’mores Cookie Bars

· Natalie 2 Comments

All the gooey goodness of summertime s’mores baked into a chewy buttery s’mores cookie bar. Vegan, nut-free, and made with a clever gluten-free graham cracker sub!

S’mores Cookie Bars

SPONSORED BY SUNBUTTER

I am writing this from a sun-flooded balcony with the most vibrant turquoise view of the gulf on my second to last day in Cancun, and while my honeymoon might be almost over this heat is a strong reminder that summer is absolutely here to stay a while. Summer is my favorite season for sweets—I thrive on no-bake bars and new ice cream recipes. And while there aren’t many sweet treats I want to use more heat to make in the summer months, there is one gooey chocolatey one that is always worth it…S’MORES.

S’mores Cookie Bars

The Ultimate Indoor S’mores

I don’t know about you, but personally, I find there are many more occasions where I’m craving s’more’s versus occasions where a bonfire or campfire is readily available. Enter: the S’mores Cookie Bar!

The “Graham Cracker” Cookie Bar

These marshmallow-filled chocolate chip blondie bars are vegan, gluten-free, and nut free. Made with just a handful of easy ingredients, a “buttery” rich cookie dough, and baked in less than 30 minutes. Delicious ingredients you will need:

  • Natural SunButter. The key to a super moist and buttery cookie texture without butter (or nuts!), and this flavor just so happens to be my favorite. It’s lightly sweetened, lightly salted, and for a salty-sweet cookie bar recipe like this it’s the perfect variety to use. The SunButter also adds enough richness that we don’t need any added oil in the recipe, especially in combination with…
  • Unsweetened applesauce. The only other wet ingredient in the cookie batter, and also a healthier oil/butter swap. Extra moisture, extra sweetness, but it’s a pretty small amount so the cookie texture won’t be gummy or weird like low-fat applesauce recipes can sometimes be.
  • Coconut sugar. Or brown sugar will be fine here too.
  • Cane sugar. Or white sugar will be fine here too. Even use all coconut sugar if you want, but the cookie bars may turn out a little bit extra gooey and not have that same perfect cookie crumble.
  • Oat flour. Oat flour has the perfect wholesome cookie taste and and texture for this recipe, and it’s naturally gluten-free as well. I made my own by grinding old-fashioned oats to a very fine consistency in my Vitamix.
  • Granola. My favorite sneaky secret to create a “graham cracker” like flavor without having to hunt down gluten-free graham crackers. My favorite is linked in the recipe card, but just go with a neutral flavored slightly cinnamon variety preferably. Grind the granola up in a food processor or blender just like you would to create graham cracker crumbs and stir them right into the batter.
  • Salt, baking powder, and vanilla extract. You could even add in an extra dash of cinnamon, especially if your granola doesn’t have any, for extra “graham” flavor.
S’mores Cookie Bars
S’mores Cookie Bars
S’mores Cookie Bars

Now Let’s Add The S’mores Stuff

This is the fun part! This is where we go from YUMMY cookie bar to GOOEY summer cookout sweet treat…

  • Chocolate chips. Semi-sweet melts best, dark chocolate chips will be fine too. Use a dairy-free variety to keep the recipe vegan, and I prefer full-size chips to mini here (chunks would be yummy too!)
  • Mini marshmallows. Vegan if desired. You can swap in marshmallow fluff if you prefer, but personally I think actual marshmallows brown better in that classic campfire way.

The assembly is pretty simple: layer most of the cookie dough on the bottom, add a thick layer of chocolate chips and marshmallows, patchwork the remaining cookie dough on top covering some of the mix-ins but leaving some poking through. The hardest part is waiting for them to cool, because trust me those gooey chips and golden mallows will be calling to you. But they really are a mess if you try to slice them warm. The gooiest experience will be still slightly warm from the oven, but I promise they are really delicious cooled or even chilled too!

S’mores Cookie Bars

More Summer Desserts You’ll Love

S’mores Cookie Bars
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S’mores Cookie Bars

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: baking
  • Cuisine: american
Print Recipe

Description

All the gooey goodness of summertime s’mores baked into a chewy buttery cookie bar. Vegan, nut-free, and made with a clever gluten-free graham cracker sub!

Ingredients

Scale
  • 1/4 cup (60g) unsweetened applesauce
  • 3/4 cup (192g) Natural SunButter
  • 1/2 cup (75g) coconut sugar
  • 1/2 cup (100g) cane sugar (can sub more coconut sugar)
  • 1 tsp vanilla extract
  • 1/2 cup (50g) oat flour
  • 1 cup (80g) granola*
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (150g) dairy-free chocolate chips
  • 3 cups (120g) mini marshmallows (vegan if desired)

Instructions

  1. Preheat the oven to 350°F. Line an 8×8″ pan with parchment paper and/or grease with nonstick spray.
  2. With a hand mixer, beat together the applesauce, SunButter, coconut sugar, and cane sugar.
  3. Add the vanilla and mix again until well combined.
  4. In a blender, grind the granola to a fine crumb.
  5. Add the granola crumbs, flour, baking powder, and salt to the wet ingredients. Continue mixing with the hand mixer until well combined into a sticky thick cookie dough.
  6. Press 2/3 of this mixture into the bottom of the baking pan. Set aside the rest.
  7. Evenly spread the mini marshmallows and chocolate chips on top of the cookie layer.
  8. Top with the remaining cookie dough covering as much of the surface as possible (lots of marshmallows and chocolate chips will still show through, that’s fine).
  9. Bake for 25-28 minutes at 350°F until the marshmallows are golden brown on top and the cookie is slightly browned as well.
  10. Cool completely before removing from the pan and slicing into 16 squares.

Notes

*If your granola doesn’t contain any cinnamon, add 1/4 tsp for more of a “graham cracker” like flavor.

Keywords: gluten free, summer, chocolate, blondie, baking, healthy, dairy free, marshmallow

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S’mores Cookie Bars

Dairy-Free Chocolate Creami Recipe

· Natalie 1 Comment

A dairy-free spin on the Ninja Creami trend! Rich vegan chocolate ice cream sweetened with dates, healthy and high-protein, ready in minutes!

Dairy-Free Chocolate Creami Recipe

So after seeing enough swirly instagram posts of Ninja Creami creations, I finally justified to myself and my husband that this magical machine was something we NEEDed in our lives. And I have used it almost every day since the box showed up, so I think I was right. Finding the right dairy-free ratios started out a little bumpy (literally), but after a few weeks I figured out a recipe to get consistently creamy results! It had to be:

  • CREAMY – not too icy or powdery (part of this is about technique too!)
  • High-protein – you’ll notice a common theme with Creami recipes and that is protein powder, which is part of why I wanted the machine in the first place. A bedtime snack that tastes like ice cream but also packs 30+ grams of protein? YES PLEASE. And yes it is possible to do with plant-based protein too
  • Healthy-ish – not too high in sugar or fat, I wanted that eat-the-whole-pint experience
  • Easy – prep every morning in just a few minutes easy
  • Dairy-free – almost every Ninja Creami recipe you’ll see on the internet starts with “fairlife milk”, so I wanted to bring a dairy-free option to the Creami recipe scene

I started with the classic: chocolate! With chocolate chips mixed in. But don’t worry, I have plenty more flavors in the works…

Dairy-Free Chocolate Creami Recipe
Dairy-Free Chocolate Creami Recipe

Creating The Perfect Dairy-Free Chocolate Creami

Just a handful of simple ingredients you probably already have on hand, one blender, and 8ish hours of chilling time. The Ninja Creami instructions do say “freeze overnight”, but I have found that if I pop it in the freeze by about 9am I am usually good to go by post-dinner Netflix time (8-9pm).

Dairy-Free Creami Ingredients

  • Cashew milk. Almond milk will work too, but cashew has a little extra creaminess that is even better here.
  • Coconut milk. Or coconut cream if you want it extra rich, you can sub with dairy-free yogurt or dairy-free creamer.
  • Chocolate protein powder. Your favorite brand or variety, I personally like Sprout Living Chocolate Maca Epic Protein.
  • Medjool dates. For natural sweetness, and a little extra thickness too
  • Cocoa powder. We want it extra chocolatey of course.
  • Vanilla and salt. Both add extra flavor balance and make it taste more like store-bought ice cream.
Dairy-Free Chocolate Creami Recipe
Dairy-Free Chocolate Creami Recipe
Dairy-Free Chocolate Creami Recipe
Dairy-Free Chocolate Creami Recipe
Dairy-Free Chocolate Creami Recipe
Dairy-Free Chocolate Creami Recipe

Ninja Creami Tips

  1. The RE-SPIN function! If there is one tip/secret/key I can give any new Ninja Creami owner, it’s the re-spin button on your machine. The first time you run almost any ice cream recipe, it’s going to come out powdery. But do not lose hope there! Just give it a little stir, add a splash of milk, and re-spin. Still not perfectly creamy? Re-spin again, this time without milk. And then add your mix-ins. It makes ALL the difference.
  2. Use enough fat. Yes we are going for a healthier ice cream, but you still need some fat/richness to get a creamy satisfying texture that isn’t icy. The majority of the base is cashew milk, which is mostly water, so you need the coconut milk for that extra fat. Or if you want to skip the coconut milk, add a tablespoon or two of nut butter.
  3. Sweeten with dates. I’ve made batches with maple syrup too, but blending in dates as the “sugar” adds extra thickness and creaminess too. Win win!
  4. Don’t over-fill your Creami cups. I stay a 1/4 inch or so below the max fill line even. You will still end up with plenty of volume, and it tends to blend better in my experience.
  5. Have fun with mix-ins! Once you get a go-to base recipe down, the fun part is MIX-INS. Chocolate chips, sprinkles, brownie chunks, cookie dough, m&ms, granola, endless possibilities…
Dairy-Free Chocolate Creami Recipe

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Dairy-Free Chocolate Creami Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Chilling Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 1 serving 1x
  • Category: ice cream
  • Method: frozen
  • Cuisine: american
Print Recipe

Description

A dairy-free spin on the Ninja Creami trend! Rich vegan chocolate ice cream sweetened with dates, healthy and high-protein, ready in minutes!

Ingredients

Scale

Instructions

  1. Blend all the ingredients until smooth.
  2. Pour into a Ninja Creami container and freeze overnight.
  3. Process on the “light ice cream” setting, it will be powdery at this point.
  4. Add a splash of milk (preferably coconut) and “re-spin” once or twice as needed.
  5. Add mix-ins of choice, and process on the “mix-in” setting. Enjoy!

Keywords: dairy free, chocolate, ice cream, soft serve, vegan, high protein, snack, dessert, medjool dates

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Dairy-Free Chocolate Creami Recipe

SunButter Stuffed Brownies

· Natalie Leave a Comment

Ultra fudgy brownies stuffed with a thick layer of SunButter for an insanely decadent brownie experience. Vegan and gluten-free!

SunButter Stuffed Brownies (vegan)

SPONSORED BY SUNBUTTER

Think: Reese’s cup arrangement of chocolate > nuttiness (or in this case seed buttery-ness) > chocolate, but in a gooey fudgy brownie format. Plus generous handfuls of chocolate chips and pinches of flakey salt to top off each little layered square, and a no forks required finger-licking eating experience. So long story short – it’s a decadent one today, friends!

SunButter Stuffed Brownies (vegan)
SunButter Stuffed Brownies (vegan)

How To SunButter Stuff a Brownie

I’ve seen stuffed brownie recipes where you spread a layer of nut/seed butter, freeze it, then sandwich in the middle of brownie batter. But I didn’t just want a thin runny layer, I wanted a hunky thick SunButter center when you slice in. So I took inspiration from cheesecake brownies and mixed up a slightly-sweet, SunButter plus cream cheese mixture for the filling instead.

Vegan Gluten-Free Brownie Ingredients

  • Unsweetened chocolate. Also known as baking chocolate, but 100% cacao is what’s important here. If you can’t find that, a bittersweet (70-90% will do) chocolate will be fine, but your brownies will just be sweeter overall.
  • Almond milk. Or any non-dairy milk. We will melt this with the chocolate to create almost a ganache type base for our batter.
  • Avocado oil. Or melted coconut oil is fine too.
  • Coconut sugar. Brown sugar or even cane sugar will work, each will give a slightly different flavor profile.
  • Flax eggs. Feel free to use 2 regular eggs if not vegan.
  • Gluten-free flour. Or all purpose four if not gluten-free. And yes, the mix I use does contain xanthan gum if you are wondering. Cassava flour would work too if you are looking for a grain-free option.
  • Cocoa powder. Because one form of chocolate just isn’t enough for these brownies.
  • Vanilla extract, baking soda, and salt.
  • Semi-sweet chocolate chips. I like to sprinkle some on top before baking, but it’s totally optional. They are definitely decadent with or without!
SunButter Stuffed Brownies (vegan)
SunButter Stuffed Brownies (vegan)
SunButter Stuffed Brownies (vegan)

The SunButter Filling Ingredients

This part is pretty simple, you just need:

  • SunButter. Any of their creamy varieties will work here, I personally opted for the Organic jar. I love the Organic variety because it’s literally made with just “organic roasted sunflower seed” which is awesome for baking and recipes. Give the jar a good stir before you scoop it out so you have a spoon-able but not oily consistency. And yes we are using a full cup, but trust me you will understand why after the first brownie bite. Remember we want that filling layer to be THICK.
  • Cream cheese. Dairy-free cream cheese, or regular if that’s your jam. Slightly softened before using is ideal, it will make beating it altogether easier and avoid any cream cheese lumps.
  • Sweetener. I used agave, maple syrup or even coconut sugar will work too.
SunButter Stuffed Brownies (vegan)
SunButter Stuffed Brownies (vegan)

Creating the Layers

First prepare the brownie batter and the SunButter filling separately. Then grease an 8×8 inch (this is important, don’t go bigger) and line with parchment paper for easier removal. Now spread half, or even a little under half even, of the brownie batter to just cover the entire bottom of the pan. It will be quite thin and a bit tricky to get it to cover. Next dollop/dot with the SunButter mixture, and press with your hands to cover as much brownie batter surface area as possible. And finally top with the remaining brownie batter to completely cover all traces of the gooey delicious SunButter filling inside.

Another important note! Don’t be impatient when it comes to slicing, these brownies need to cool at least an hour before slicing otherwise they will be too gooey and messy.

SunButter Stuffed Brownies (vegan)

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SunButter Stuffed Brownies (vegan)
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SunButter Stuffed Brownies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 22 minutes
  • Total Time: 52 minutes
  • Yield: 16 brownies 1x
  • Category: brownies
  • Method: baking
  • Cuisine: american
Print Recipe

Description

Ultra fudgy brownies stuffed with a thick layer of SunButter for an insanely decadent brownie experience. Vegan and gluten-free!

Ingredients

Scale

Brownies

  • 6oz (175g) unsweetened chocolate
  • 2/3 cup (160g) almond milk
  • 3/4 cup (120g) coconut sugar
  • 1/3 cup (72g) avocado oil
  • 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
  • 1 tsp vanilla extract
  • 1 cup (124g) gluten-free flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup (80g) chocolate chips

SunButter Filling

  • 1 cup (256g) Organic SunButter
  • 4oz dairy-free cream cheese
  • 1/4 cup (80g) agave or maple syrup

Instructions

  1. Preheat the oven to 350°F. Line an 8×8″ baking pan with parchment paper or grease with nonstick spray.
  2. Prepare the flax eggs and set aside to gel.
  3. In a large mixing bowl, melt the chocolate with the almond milk in the microwave for 1.5 to 2 minutes. Stir until smooth.
  4. Whisk in the oil and coconut sugar, it should be very smooth and shiny.
  5. Whisk in the flax eggs and vanilla.
  6. Add the dry ingredients, and continue whisking to a thick batter.
  7. Spread half into the prepared baking pan, covering the bottom with a thin layer of batter.
  8. Using a hand mixer, beat together the SunButter filling ingredients. Scoop spoonfuls on top of the first layer of brownie batter, and press to cover almost completely.
  9. Top with remaining brownie batter, then sprinkle with chortle chips (press in lightly).
  10. Bake 20-23 minutes at 350°F.
  11. Cool to room temp before cutting into 16 squares. Or chill in the fridge before slicing, it will make them much more fudgy but cleaner/easier to slice.

Keywords: dairy free, gluten free, healthy, chocolate, nut free, baking, dessert, easy, bars, chocolate chip

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SunButter Stuffed Brownies (vegan)