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 ice cream or a non-dairy alternative, or let them cool and serve them room temperature.

9 servings