I have had some requests for chocolate that is vegan and good for diabetics.  I’m not sure on the diabetic front, but these use alternatives to sugar, so they just might fit the bill.  And they taste great too!

For those with wheat allergies, I’m sure you can sub in a gluten-free flour and these will work for you too.

Ingredients:

• 1/2 Tbsp. coconut oil
• 1 cup unsweetened applesauce
• 1/2 cup honey, agave nectar or brown rice syrup – I use a combination of the three
• 1 tsp. vanilla
• 3/4 cup flour
• 1/3 cup almond meal (ground almonds)
• 2/3 cups vegan chocolate chips or chunked up chocolate bar
• 1/3 cup dark cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Preheat the oven to 350F.  Put the coconut oil in an 8″x8″ baking pan and put it into the oven while it preheats to melt the coconut oil.

In a large bowl combine the dry ingredients (except the chocolate chips).  Make a well in the center and add the applesauce, honey and vanilla.  Stir it all together until just moist.  Pour into the prepared baking pan and sprinkle the chips in a layer over the top.  Swirl in gently with a fork.  Bake at 350F for 30 minutes.

Serve warm and gooey with Rice Dream or let them cool and serve them room temperature.

If you have brownie lovers like my hubby, this will yield 4 servings.  For normal people, this will give 9 servings.

If you like those brownies that are truly “in-between” – not truffles, not cake – and you like them rich – really rich – and dark, then these just may be the brownies for you! I will caution you though… make sure the milk is standing at the ready!

Ingredients:

2 cups sugar
1-1/2 cups flour
1/2 cup sweetened cocoa powder
3/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup bittersweet chocolate chips

3/4 cups butter – softened
3 eggs
1 – 15 oz. can queen anne cherries (NOT pie filling)

Preheat oven to 325F.

In a mixing bowl, combine the flour, sugar, cocoa powders and salt. stir gently to combine. Add the eggs and butter and mix just until the flour mixture is moist. Add the chocolate chips and cherries, and mix on medium high for 1-2 minutes, until the chocolate and cherries are fully mixed in.

If the batter tastes too sweet, add a little more unsweetened cocoa powder – up to 1/4 cup more.

Pour into a 9×12 in baking pan, and spread out evenly. Bake for 50-60 minutes.

Allow to cool in the pan before cutting into squares – or just eat them directly from the pan!

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Anyone who knows me knows that I like rich, dark chocolate. They also know that I can tolerate a high level of richness before feeling that it is “getting rich”. These brownies are very rich. They are very dark, with a hint of cherry flavor, and very, very good!