Vegan Chocolate Tigernut Brownies

A few weeks ago I entered an Instagram contest that Paleo Paparazzi was having for TigerNut Flour from Organic Gemini. I entered it because I had wanted to try it and to my surprise…. I won!! I have never really won an Instagram giveaway before so I was really excited.

To be perfectly honest, I actually didn’t really know what Tigernuts were until I won the giveaway. I was super excited that they weren’t actually nuts but small root vegetables with high prebiotic properties. I had read that it was really good for egg-free baking so I wanted to try it. My sister can’t tolerate eggs and I know a lot of my followers can’t either. I REALLY struggle with egg-free baking and sometimes I think I am slightly cursed!

However, this tigernut flour really does make it easier and I look forward to creating more egg-free recipes with it. The first batch of brownies I made was not “fudgy” enough. I really wanted to make an egg-free rich, fudgy chocolate brownie for the website and after a few tries I finally got it! I use chia as the “egg” in this recipe. I know that flax is often used but I really prefer the way chia tastes a lot of times. I would definitely let these brownies cool if you have the patience. They have a tendency to crumble more while warm. I actually preferred eating them cold from the refrigerator!

Enjoy

Vegan Chocolate Tigernut Brownies

• Author: Jessi's Kitchen
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Category: Dessert
• Method: Oven

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Ingredients

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• 3 oz dark chocolate
• 1/3 cup coconut oil
• Chia egg – 1 Tbsp chia seeds mixed with 3 Tbsp non dairy milk
• 1/3 cup coconut sugar
• 1 tsp vanilla
• 1/4 cup cocoa powder
• 1/2 cup Tigernut flour
• 1/4 cup arrowroot powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup chocolate chips (optional)

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Instructions

1. Preheat oven to 350 and grease an 8×8 or 8×10 baking dish.
2. Mix the chia and milk in a bowl and place in the refrigerator and let soak for a minimum of ten minutes.
3. Melt the chocolate with the coconut oil over a double boiler.
4. Sift the cocoa powder, tigernut, arrowroot, baking soda and salt together and set aside.
5. Remove the chocolate mixture from heat and place the mixture in a large bowl. Mix in the coconut sugar and vanilla in with a hand or stand mixer and then add the chia “egg” mixture and mix.
6. Add the sifted ingredients and mix until combined. Add in chocolate chips if desired.
7. Place the mixture in the baking dish. It will be thick and you may need to pack it down some.
8. Bake for 15-18 minutes. Let cool and enjoy!

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Notes

• Do not skip the step of sifting the flours. It is really important for lending a good texture.
• Also, let them cool completely if you can. They will crumble if cut while too warm. I actually prefer them cold from the refrigerator!

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Nutrition

• Serving Size: 6

Keywords: tigernut flour, tigernut flour brownies, brownies made with tigernut flour