Vegan Brownies

I want to thank Denet Lewis for sharing his amazing Paleo Coconut Brownie recipe to his TV viewers and to me. They are absolutely delicious! However, they are very calorie dense, so I decided to make these brownies with applesauce instead of whole eggs and was delighted at what I ended up with. These brownies are not too sweet, very chocolatey and have a great brownie texture while still remaining pretty moist. This is, however, a drier brownie, so don’t expect an extremely moist version. If you are not concerned about the caloric content and you like the flavor of coconut, I have added the option of flaked coconut to my version of Denet’s recipe.

This recipe is ideal for vegans, but it also slashes some of the calories that whole eggs would provide. Part of me struggles with the fact that the protein content drops significantly due to the replacement of whole eggs with applesauce, and of course there is the issue of an additional 56 grams of carbohydrates in the entire dish, but this is a nice option for those more concerned about calorie content. Enjoy!


IFBB Pro Stacey Naito’s Version Of Denet Lewis’ Paleo Coconut Brownies

1-2/3 cups unsweetened applesauce
1 cup coconut sugar
½ cup coconut flour, sifted1/3 cup coconut oil
½ cup cocoa powder
½ tsp vanilla extract
1 cup 63% cocoa chips

½ cup flaked coconut


Mix applesauce and sugar together, then slowly add in flour. Melt coconut oil and add cocoa powder slowly until mixed in, stirring constantly. Add oil mixture to applesauce mixture and stir, then add vanilla extract. Add chocolate chips to mixture. If desired, add coconut to mixture.

Pour mixture into greased baking pan.

Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.

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