Vegan Blueberry Jam Brownies
3/4 cups of gluten free all purpose flour
1/2 cup of cocoa powder
1/2 teaspoon of baking soda
1/4 teaspoon of Himalayan salt
1/2 cup of non-dairy chocolate chips
2 flax eggs (2 tbsp ground flax + 6 tbsp of warm water)
3/4 cup of organic sugar
1/4 cup of coconut sugar
1/2 cup of vegan butter, melted
1 teaspoon of vanilla extract
No sugar added blueberry jam or jam of your choice
Truwhip Vegan Whipped Topping
3 oz non-dairy chocolate bar (optional, for shavings)
Mix everything together in a blender. Blend until thoroughly mixed.
Prepare the glass by adding chocolate syrup, and truwhip on sides.
Add shake to the glass, and garnish with chocolate pieces
Preheat oven to 350F
In a small bowl, stir in the flax eggs (or egg replacer) and vanilla. Set aside to thicken.
In a medium bowl, whisk together flour, cocoa powder, Himalayan salt, and baking soda.
In a large bowl, stir the melted butter and both sugars together.
Mix in the eggs (or egg replacer) and vanilla.
Add each dry ingredients a little at a time, mixing well.
Fold in the chocolate chips.
Pour the brownie batter into an 8×8 pan that has been greased or lined with parchment paper.
Bake for 28-32 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and allow to cool before removing from the pan.
Remove brownies from pan and add jam.
Set aside for 15 minutes.
Add truwhip on top and spread evenly.
Shave chocolate bar evenly over the top.
Slice and enjoy!
post your truwhip creations with
we love an empty truwhip tub!
recycle tip #14