Dark Chocolate Sea Salt Brownie Cupcakes (grain-free + vegan)

July 12, 2017

    Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!

    On a very serious chocolate binge right now. JK, I am apparently always on a chocolate binge over here.

    There isn’t a day that I don’t eat some form of dark chocolate and it is my life’s mission to make every dessert possible made with real and simple ingredients that allow us to enjoy desserts that aren’t filled with yucky chemicals or tons of refined sugar. Since I started to watch my sugar intake, it is so important to me to really be aware of the random places sugar is hidden and also recognize how unnecessary it really is to include as much as we do in recipes.

    These Dark Chocolate Sea Salt Brownie Cupcakes only require 1/4 cup of coconut sugar in the WHOLE recipe. All the brownies combined! I personally love coconut sugar because it is low glycemic and doesn’t spike my blood sugar like cane sugar doesn’t. But as I practice, “everything in moderation”. 

    What I also love about these brownies is that they are vegan and grain-free. They are made with a handful of ingredients from my good friend Bob. JK, I don’t actually know THE Bob of Bob’s Red Mill, but a girl can dream.

    Today I am featuring Bob’s Red Mill’s Flaxseed Meal, which is also what we used in those Breakfast-y Chocolate Zucchini Cookies. Flaxseed Meal makes a great egg substitute if you mix it with water and also adds nutrients to your recipe. It is so easy to work with and I also add it to my smoothies, oatmeal, anything!

    These brownies are SO fudge-y, rich and they are made with such easy ingredients you are going to love!

    WHAT YOU NEED

    Bob’s Red Mill Flaxseed Meal

    Almond flour

    Cacao powder

    Coconut sugar

    Bbaking powder

    Coconut oil

    Dark chocolate (I used Eating Evolved Bar (code rachLcoconutcups) and Enjoy Life Foods

    Vanilla extract

    Sea salt

    Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!

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    Dark Chocolate Sea Salt Brownie Cupcakes (vegan + paleo)

    Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!
    • Author: rachel mansfield
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 mins
    • Yield: 16 brownies 1x
    • Category: vegan, paleo, gluten-free
    • Cuisine: dessert, brownies
    Scale

    Ingredients

    • 1 and 1/3 cup almond flour
    • 1/3 cup cacao powder
    • 1/4 cup coconut sugar
    • 1/2 teaspoon baking powder
    • 6 tablespoons coconut oil
    • 1/2 cup dark chocolate
    • 1 teaspoon vanilla extract
    • 2 tablespoons Bob’s Red Mill Flaxseed Meal
    • 6 tablespoons water (for flax egg)
    • 1 and 1/4 cup boiling water
    • 1 teaspoons sea salt
    • 1 tablespoons cacao nibs

    Instructions

    1. Preheat oven to 350 degrees and line a 12 cup muffin pan with paper liners and set aside
    2. Combine flaxseed meal with 6 tablespoons water and mix well, then put in fridge for 15 minute to form the “egg”
    3. In a large mixing bowl, mix together the almond flour, coconut sugar, cacao powder and baking powder
    4. In a small sauce pan over medium heat, melt the coconut oil and dark chocolate and vanilla extract
    5. Pour the eggs, chocolate mixture and hot water into the dry ingredients and mix well
    6. Fill each cupcake tin about 2/3 way full and sprinkle with sea salt and cacao nibs
    7. Bake in oven for 20-22 minutes or until toothpick comes out clean

    xx, Rach

    Dark Chocolate Sea Salt Brownie Cupcakes for an easy vegan and grain-free dessert!

    Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

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    19 Responses

    1. Just a quick question as I’m currently making these delicious cupcakes: Is the consistency of the mixture supposed to be dry like as opposed to gooey? Due to no egg? Hope mine turn out as good looking a sweet yours! -Followed step by step.

    2. Hello! I am really excited to try these out, but was wondering if coconut flour could be used to replace the almond flour instead? Thanks xx

    3. Question! I made these once last week and they turned out great! Made them again, same way last night and two batches were much more liquidy….so when i put them in the oven they just bubbled and didnt rise at all. the other batch I added more flour etc but the same thing happened!

      Any idea what I’m getting wrong? Seems like a science of baking type thing…is my baking soda bad? (i tried two different kinds!)

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