Y’all these are the perfect combo of tangy and subtle sweetness. If you were also gifted multiple stalks of rhubarb you aren’t too sure what to do, dessert is always an option! These rhubarb + dark chocolate vegan brownies are crunchy, super moist and only sweetened with maple syrup. I’m always on the lookout for what to do with all of the excess stalks that comes during spring. Does anyone else notice how rhubarb is just suddenly everywhere for a few weeks? You’ve got to be prepared to make the most of it! If you too have plenty of rhubarb on hand, you can always wash, chop, and freeze your extra to save for later. I’m sure this recipe would be a hit year-round!
This recipe was inspired by The Endless Meal’s Dark Chocolate Brownies. Lucky for you I had plenty of taste-testers to help ensure a delicious plant-based, low sugar version!
Let us know if you give em a try! #closedloopcooking
A delicious, low sugar, vegan dessert to make use of all of your excess rhubarb (and dark chocolate!)
- 1/3 cup coconut oil (melted)
- 2 flax eggs (2 tbsp ground flax seed mixed with 4 tbsp of water, let sit for 5 minutes)
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup maple syrup
- 1 cup rhubarb, chopped into small pieces
- 1/2 cup dark chocolate chips
- 1/2 cup chopped nuts (I used pecans)
Preheat oven to 375º and grease a medium size loaf pan with coconut oil. (I used one for small bread loaves but you can get creative here.)
Combine melted coconut oil and 2 flax eggs and mix well. Add dry ingredients and stir. Add in maple syrup and mix until well combined.
Add in rhubarb, chocolate, and nuts and mix until add-ins are thoroughly coated. The mixture will be quite thick. Pour / scrape mixture into pre-greased pan and smooth out.
Bake for 20 - 25 minutes or until top has a solid crust. Fork should come out clean.
Let cool 10 - 15 minutes and enjoy! Will keep well in the fridge for 1 - 1 1/2 weeks or on the counter for 3 ish days.