Leigh

Prune pistachio oat bars

Posted on by Leigh

Prune pistachio oat bars

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 385kcal

Ingredients

  • 200 g dried prunes
  • 100 g unsalted pistachio nuts
  • 200 g rolled oats
  • 60 g almond flour
  • 30 g shredded coconut
  • 30 g chia seeds
  • 2 tbsp honey or a low-carb sweetener of your choice
  • 60 g coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 160°C (320°F) and line a square baking dish (about 20x20cm) with parchment paper.
  • Place the prunes in a bowl and cover them with hot water. Let them soak for about 10 minutes to soften. Drain and pat dry with a paper towel.
  • In a food processor, combine the prunes, pistachio nuts, rolled oats, almond flour, shredded coconut, chia seeds, honey or low-carb sweetener, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt.
  • Process the mixture until it forms a sticky, crumbly dough.
  • Transfer the dough to the prepared baking dish and press it down evenly using a spatula or your hands.
  • Bake in the preheated oven for 25 minutes, or until the edges start to turn golden brown.
  • Remove from the oven and let it cool in the dish for about 10 minutes.
  • Once cooled, use the parchment paper to lift the oat bars out of the dish. Place them on a cutting board and slice into bars or squares.
  • Allow the bars to cool completely before storing them in an airtight container. You can keep them at room temperature for a few days or in the refrigerator for longer shelf life.
    These low-carb prune pistachio oat bars make for a delicious and nutritious snack, and they're a great option for those looking to reduce their carb intake. Enjoy!
Nutrition Facts
Prune pistachio oat bars
Serving Size
 
1 Serving
Amount per Serving
Calories
385
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
87
mg
4
%
Potassium
 
434
mg
12
%
Carbohydrates
 
46
g
15
%
Fiber
 
8
g
33
%
Sugar
 
17
g
19
%
Protein
 
9
g
18
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Peanut butter cookies

Posted on by Leigh

Peanut butter cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 135kcal

Ingredients

  • 200 g natural peanut butter (unsweetened)
  • 60 g almond flour
  • 60 g granulated erythritol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the natural peanut butter, almond flour, granulated sweetener, egg, vanilla extract, baking powder, and a pinch of salt. Mix well until all the ingredients are fully combined and a dough forms.
  • Line a baking sheet with parchment paper.
  • Scoop out small portions of the dough and roll them into balls, then flatten each ball with a fork to create the classic peanut butter cookie pattern.
  • Place the cookies on the prepared baking sheet, leaving some space between them.
  • Bake in the preheated oven for about 12 minutes, or until the cookies start to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  • Transfer the cookies to a wire rack to cool completely.
    These low-carb peanut butter cookies are delicious and have fewer carbohydrates compared to traditional peanut butter cookies. Enjoy them as a tasty treat while keeping your carb intake in check.
Nutrition Facts
Peanut butter cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
76
mg
3
%
Potassium
 
99
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
23
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Low carb cheesecake

Posted on by Leigh

Low carb cheesecake

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Refrigerate: 5 hours
Total Time: 6 hours 5 minutes
Servings: 8 people
Calories: 442kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g melted butter
  • 2 tbsp erythritol

For the Filling

  • 500 g cream cheese (full-fat)
  • 150 g granulated erythritol
  • 2 large eggs
  • 200 g sour cream
  • 1 tsp vanilla extract
  • 1 lemon zested (optional)

Instructions

  • Preheat your oven to 160°C (320°F).
  • In a mixing bowl, combine the almond flour, melted butter, and sweetener for the crust. Mix until it forms a crumbly texture.
  • Press the crust mixture into the bottom of a greased 8-inch (20cm) springform pan to form an even layer. You can use the back of a spoon to help press it down.
  • Bake the crust in the preheated oven for about 10 minutes or until it starts to turn golden. Remove from the oven and let it cool while you prepare the filling. Leave the oven on.
  • In a separate mixing bowl, beat the cream cheese until it's smooth and creamy.
  • Add the sweetener, eggs, sour cream, vanilla extract, and lemon zest (if using) to the cream cheese. Mix until all the ingredients are well combined and the filling is smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Place the cheesecake back in the oven and bake at 160°C (320°F) for about 45 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for an hour.
  • After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours, or overnight for best results.
  • Once the cheesecake is well chilled, you can optionally top it with fresh berries or a low-carb berry sauce.
  • Slice and serve your low-carb cheesecake, and enjoy!
    Please note that the nutritional information may vary based on the specific brands of ingredients you use and any optional toppings or modifications. Always check the labels and calculate the exact macros for your recipe if you have specific dietary requirements.
Nutrition Facts
Low carb cheesecake
Serving Size
 
1 Serving
Amount per Serving
Calories
442
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
138
mg
46
%
Sodium
 
262
mg
11
%
Potassium
 
152
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
1222
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
137
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon bars

Posted on by Leigh

Lemon bars

Print Pin Rate
Prep Time: 15 minutes
Refrigerate: 2 hours
Servings: 4 people
Calories: 594kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g coconut flour
  • 75 g powdered erythritol
  • 1/4 tsp salt
  • 120 g unsalted butter melted

For the Lemon Filling

  • 4 large eggs
  • 150 g powdered erythritol
  • 2 lemons zested
  • 150 ml lemon juice
  • 2 tbsp coconut flour
  • 1/2 tbsp unflavored gelatin powder
  • 1/4 tsp salt

Instructions

For the Crust

  • In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
  • Melt the unsalted butter and add it to the dry ingredients. Mix until a crumbly dough forms.
  • Line an 8×8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang on the sides.
  • Press the dough evenly into the bottom of the lined baking dish to form the crust. You can use the back of a spoon or your fingers to do this.
  • Place the crust in the refrigerator while you prepare the lemon filling.

For the Lemon Filling

  • In a separate bowl, whisk together the eggs, powdered erythritol, lemon zest, lemon juice, coconut flour, unflavored gelatin (if using), and a pinch of salt until well combined.
  • Pour the lemon filling mixture over the chilled crust.
  • Refrigerate the bars for at least 2-3 hours, or until they are set and firm.
  • Once set, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.
  • Cut into squares or bars.
  • Optionally, dust the top with a little powdered erythritol before serving.
  • Store any leftovers in the refrigerator in an airtight container.
Nutrition Facts
Lemon bars
Serving Size
 
1 Serving
Amount per Serving
Calories
594
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
251
mg
84
%
Sodium
 
406
mg
18
%
Potassium
 
191
mg
5
%
Carbohydrates
 
81
g
27
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
1034
IU
21
%
Vitamin C
 
44
mg
53
%
Calcium
 
131
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

chocolate nut bark

Posted on by Leigh

chocolate nut bark

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 2 hours
Servings: 2 people
Calories: 523kcal

Ingredients

  • 100 g dark chocolate (at least 70% cocoa)
  • 30 g unsweetened almond butter
  • 30 g mixed nuts chopped
  • 2 tsp unsweetened shredded coconut
  • 1 tsp chia seeds
  • 1 tsp erythritol or your preferred low-carb sweetener (adjust to taste)
  • 1/4 tsp salt

Instructions

  • Line a baking sheet or tray with parchment paper.
  • In a microwave-safe bowl or using a double boiler, melt the dark chocolate until smooth. If using a microwave, heat it in 20-second intervals, stirring each time until fully melted.
  • Stir in the unsweetened almond butter into the melted chocolate until well combined.
  • Add in the chopped mixed nuts, unsweetened shredded coconut, chia seeds, erythritol (or your chosen sweetener), and a pinch of sea salt. Mix everything together until the nuts and other ingredients are evenly coated with the chocolate mixture.
  • Pour the mixture onto the prepared parchment paper, spreading it out to form a thin, even layer. You can use a spatula to help with this.
  • Place the baking sheet in the refrigerator for about 1-2 hours or until the chocolate bark has hardened.
  • Once the bark is set, remove it from the refrigerator and break it into pieces or cut it into squares using a sharp knife.
  • Store the low-carb chocolate nut bark in an airtight container in the refrigerator to keep it fresh. Enjoy as a delicious low-carb treat!
    Feel free to adjust the ingredients and measurements to your taste and dietary preferences. You can also experiment with different nuts or seeds to customize the flavor to your liking.
Nutrition Facts
chocolate nut bark
Serving Size
 
1 Serving
Amount per Serving
Calories
523
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
16
g
Cholesterol
 
2
mg
1
%
Sodium
 
310
mg
13
%
Potassium
 
595
mg
17
%
Carbohydrates
 
34
g
11
%
Fiber
 
10
g
42
%
Sugar
 
13
g
14
%
Protein
 
10
g
20
%
Vitamin A
 
23
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
113
mg
11
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chocolate almond fudge

Posted on by Leigh

Chocolate almond fudge

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Refrigerate: 3 hours
Total Time: 3 hours 10 minutes
Servings: 24 pieces
Calories: 100kcal

Ingredients

  • 200 g dark chocolate (at least 70% cocoa)
  • 100 g almond butter
  • 50 g coconut oil
  • 30 g powdered erythritol or another low-carb sweetener of your choice
  • 30 g chopped almonds
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  • Line a small square or rectangular baking dish (about 20cm x 20cm) with parchment paper, leaving some overhang on the sides for easy removal.
  • In a microwave-safe bowl or a small saucepan, melt the dark chocolate and coconut oil together. If using a microwave, heat in 20-second intervals, stirring each time until the mixture is smooth and well combined. If using a saucepan, melt the chocolate and coconut oil over low heat, stirring continuously. Remove from heat once melted.
  • Stir in the almond butter, powdered erythritol, vanilla extract, and a pinch of salt into the melted chocolate mixture. Mix until smooth and well combined.
  • Pour the mixture into the prepared baking dish and spread it out evenly.
  • Sprinkle the chopped almonds over the top of the fudge mixture, gently pressing them in.
  • Place the baking dish in the refrigerator and let the fudge set for at least 2-3 hours, or until it's firm.
  • Once the fudge is set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or bars.
  • Store the low-carb chocolate almond fudge in an airtight container in the refrigerator to keep it firm, especially in warm weather.
    Enjoy your delicious low-carb chocolate almond fudge as a guilt-free treat! Remember that the nutritional values may vary depending on the specific brands and ingredients you use, so be sure to check the labels for accurate carb counts if you're following a strict low-carb diet.
Nutrition Facts
Chocolate almond fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
100
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
0.3
mg
0
%
Sodium
 
27
mg
1
%
Potassium
 
100
mg
3
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
3
IU
0
%
Calcium
 
24
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Fudgy vegan chocolate cake

Posted on by Leigh

Fudgy vegan chocolate cake

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting: 15 minutes
Total Time: 1 hour
Servings: 8 slices
Calories: 489kcal

Ingredients

  • 250 g all-purpose flour
  • 75 g cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any other plant-based milk)
  • 120 ml vegetable oil (such as canola or sunflower)
  • 2 tsp vanilla extract
  • 2 tbsp apple cider vinegar

For the Chocolate Ganache

  • 150 g vegan dark chocolate
  • 120 ml full-fat coconut milk

Instructions

  • Preheat your oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans or line them with parchment paper.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • In another bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
  • Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and well combined.
  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on a wire rack to cool completely.
  • While the cakes are cooling, prepare the chocolate ganache. In a saucepan, heat the coconut milk over low heat until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
  • Allow the ganache to cool slightly to thicken.
  • Once the cakes are completely cool, spread a layer of ganache on top of one of the cakes. Place the second cake on top and frost the top and sides of the entire cake with the remaining ganache.
  • Decorate the cake with vegan chocolate chips, cocoa powder, or your favorite vegan chocolate decorations.
  • Slice and enjoy your delicious fudgy vegan chocolate cake!
    This cake is rich, moist, and chocolatey, making it perfect for any occasion, whether you're vegan or not.
Nutrition Facts
Fudgy vegan chocolate cake
Serving Size
 
1 Serving
Amount per Serving
Calories
489
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
7
g
Sodium
 
387
mg
17
%
Potassium
 
212
mg
6
%
Carbohydrates
 
64
g
21
%
Fiber
 
6
g
25
%
Sugar
 
32
g
36
%
Protein
 
7
g
14
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
88
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan double chocolate chip cookies

Posted on by Leigh

Vegan double chocolate chip cookies

Print Pin Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 194kcal

Ingredients

  • 240 g vegan butter or margarine
  • 200 g granulated
  • 100 g brown sugar
  • 2 tsp vanilla extract
  • 240 g all-purpose flour
  • 60 g cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 150 g vegan chocolate chips

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a large mixing bowl, cream together the vegan butter, granulated sugar, and brown sugar until well combined and creamy.
  • Add the vanilla extract and mix it into the butter-sugar mixture.
  • In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.
  • Fold in the vegan chocolate chips until they are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper or lightly grease it.
  • Scoop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie.
  • Bake in the preheated oven for about 12 minutes or until the edges are set but the centers are still slightly soft. Keep in mind that baking times may vary, so keep an eye on them to prevent overbaking.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Enjoy your delicious vegan double chocolate chip cookies!
    These measurements should give you approximately 24 cookies, but you can adjust the size of the cookies to your preference. Enjoy your vegan treat!
Nutrition Facts
Vegan double chocolate chip cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
194
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
163
mg
7
%
Potassium
 
57
mg
2
%
Carbohydrates
 
25
g
8
%
Fiber
 
2
g
8
%
Sugar
 
15
g
17
%
Protein
 
2
g
4
%
Calcium
 
17
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan fudge

Posted on by Leigh

Vegan fudge

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Refrigerate: 3 hours
Servings: 10 brownies
Calories: 446kcal

Ingredients

  • 400 g dairy-free chocolate chips
  • 400 g canned coconut milk
  • 100 g creamy peanut butter or almond butter
  • 100 g maple syrup
  • 1 tsp vanilla extract
  • 100 g chopped nuts (optional)
  • a pinch of salt

Instructions

  • Prepare a square or rectangular baking dish (about 20×20 cm or 8×8 inches) by lining it with parchment paper, leaving some overhang on the sides for easy removal later.
  • In a medium-sized saucepan, combine the coconut milk, dairy-free chocolate, peanut butter, and maple syrup (or agave nectar) over low heat.
  • Stir continuously until the chocolate and other ingredients are completely melted and the mixture is smooth. Be patient, and don't rush this step to prevent burning.
  • Once the mixture is smooth, remove it from the heat and stir in the vanilla extract and a pinch of salt if desired. If you're adding chopped nuts, fold them into the mixture at this point.
  • Pour the fudge mixture into the prepared baking dish and smooth the top with a spatula.
  • Place the dish in the refrigerator and let it chill for at least 2-3 hours, or until the fudge is set.
  • Once the fudge has set, use the parchment paper overhangs to lift it out of the dish. Place it on a cutting board and cut it into small squares or rectangles.
  • Enjoy your vegan fudge! Store any leftovers in an airtight container in the refrigerator.
    Feel free to customize this recipe by adding other ingredients like dried fruits, shredded coconut, or your favorite vegan mix-ins. Enjoy your homemade vegan fudge!
Nutrition Facts
Vegan fudge
Serving Size
 
1 Serving
Amount per Serving
Calories
446
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
18
g
113
%
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
4
g
Sodium
 
50
mg
2
%
Potassium
 
229
mg
7
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
27
g
30
%
Protein
 
7
g
14
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
84
mg
8
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Vegan brownies

Posted on by Leigh

Vegan brownies

Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 10 brownies
Calories: 314kcal

Ingredients

  • 200 g all-purpose flour
  • 75 g unsweetened cocoa powder
  • 200 g granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 240 ml unsweetened almond milk (or any plant-based milk of your choice)
  • 120 ml coconut oil
  • 1 tsp vanilla extract
  • 100 g dairy-free chocolate chips or chunks

Instructions

  • Preheat your oven to 180°C (350°F) and line a square 20×20 cm (8×8 inch) baking pan with parchment paper or grease it lightly.
  • In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to combine.
  • In another bowl, whisk together the almond milk, vegetable oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
  • Fold in the dairy-free chocolate chips or chunks.
  • Pour the brownie batter into the prepared baking pan and spread it evenly.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
  • Remove the brownies from the oven and let them cool in the pan for about 10 minutes.
  • After cooling, lift the brownies out of the pan using the parchment paper, and place them on a wire rack to cool completely.
  • Once completely cooled, cut the brownies into squares and enjoy your delicious vegan brownies!
    These vegan brownies are rich, fudgy, and perfect for satisfying your chocolate cravings without any animal products. Enjoy!
Nutrition Facts
Vegan brownies
Serving Size
 
1 Serving
Amount per Serving
Calories
314
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
1
g
Sodium
 
252
mg
11
%
Potassium
 
137
mg
4
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
25
g
28
%
Protein
 
4
g
8
%
Calcium
 
80
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.