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Sprinkles or no Sprinkles, toppings or no toppings. A little sprinkle of powdered sugar alternative can go a long way to make these vegan brownies unbelievable!

The Most Healthy and Delicious Plantain Brownies


  • Author: Nkechi Ajaeroh
  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings 1x
  • Diet: Vegan

Description

Did someone say “refined sugar-free” and “vegan” brownies? Yes, indeed, these comforting, extra gooey vegan plantain brownies are insanely delicious, nutritious, and healthy! These brownies are low calories, paleo, and the best guilt-free dessert every member of your family will love!


Ingredients

Scale

Instructions

  1. Pit all the dates unless you are using pitted ones, then boil some water about 2 cups or little more and soak the dates. This would allow the dates to soften before the next process.
  2. Add some water to the pot, and allow to boil, meanwhile, wash and cut the ripe plantains. Add the ripe plantains to the boiling water, cook until softened. About10 – 15 minutes depends on the quantity. Drain, and keep 1 cup of the water to use later.
  3. Preheat over to 350, grease a baking dish, and place a parchment paper on it.
  4. Into a food processor, add the (already boiled) plantains, then remove the dates from water and add alongside the plantains. Process/blend the two until combined and creamy. Then add all the other ingredients – almond flour, oat flour, regular flour, baking powder, salt, raw cacao, maple syrup, coconut oil, half of the semi-sweet non-dairy chocolate chips, and 1 cup of plantain water that you reserved earlier. Blend yet again to ensure that everything mixes well to become a fine brownie paste, then stop the processor. Add the last half of the chocolate chips and use a spatula to incorporate.
  5. Pour the brownie mixture into an already lined baking dish, place in a preheated oven, and bake for about 40 – 45 minutes or so. Keep eyes on this goodness, and do the toothpick check from 35th minutes. Allow standing for at least 10 minutes before cutting.

Notes

Do not overbake this brownie, even if the toothpick does not look quite “dry.”

I usually wet the sharp knife under running water before using it to cut the brownies. This is a very gooey bake, so I think to soak the knife a bit, as well as cleaning it out after each cut helps a lot, if not it will stick, and you get “clean” cuts.

If you are hesitant to use the plantain water, you may try using regular water. But am not sure how that would affect the taste.

If your coconut oil is solid, feel free to melt it with half of the chocolate. This makes it easy to mix in properly.

I used non-dairy chocolate chips for this recipe, you may use regular dairy chocolate chips if that’s what you have on hand.

Be sure to use Maple syrup that has only one ingredient – “Pure Maple Syrup.”

I barely could keep my hands away from the dough before baking. lol. I am not asking you to eat raw dough, though.

Allow it to cool for at least 10 minutes after baking before cutting!

I made this recipe for our Christmas dessert, and it was totally worth it!

I Sprinkle some powdered sugar alternative that is keto friendly. This is optional, as these brownies are delicious and perfect without icing or any other thing. But it was Christmas.😊🤷🏾‍♀️

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Universal

Keywords: Plantains, Ripe plantain recipe, healthy brownie recipe, paleo brownies, sugar-free desert, Vegan brownie recipe, plantain paleo brownies, plantain fudge brownies, plantain brownies paleo, plantain brownies gluten-free, plantain brownies sugar-free, plantain cake, ripe sweet plantain dessert, plantain chocolate brownies recipe, baked plantain brownies recipes

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