These Frozen Chocolate Truffle Brownie Bars are the perfect summer treat for chocolate lovers! They are rich and creamy and you’d never know they are vegan, gluten free and dairy free.
Hi friends! How is your summer treating you so far?!
I feel like this is the first summer I have really enjoyed in a long time. I know that probably sounds strange, but for the last couple years I’ve been blogging and working full time with one or two children.
As a teacher, I had about 9 weeks off in the summer and I often used it to stockpile blog posts and recipes so that I wouldn’t have quite so much to do when I went back to work.
However, this summer is my first summer as a full time blogger (Web Site Publisher if I’m trying to convince people I’m actually still a professional to some degree), and I’ve been able to set my own pace and relax a little.
And let me tell you, the pace I’ve been setting is ssllloooowwwww. But I ain’t mad about it.
We have had absolutely glorious weather here since the beginning of Spring and I feel like I’m getting an extra long, extra relaxing summer this year. I hope you are feeling the same way!
So, what better way to celebrate an awesome summer than a frozen, chocolatey treat?!
Although we don’t have any food allergies in our household, we do have food allergies in our extended family, so I am always on the lookout for easy gluten free and dairy free desserts. This vegan brownie base is adapted from my Flourless Mexican Chocolate Cake — it is my favorite gluten free chocolate cake and I use it (minus the cinnamon and spice) as a base for so many gluten free desserts!
This Gluten Free Coconut Cake is another fabulous option if you’re not into chocolate.
I wasn’t sure how it would work to make it a vegan brownie recipe, but I was so pleasantly surprised with the results on my first attempt! The dairy milk to almond milk is an easy swap, and we love almond milk in smoothies so I usually keep some on hand anyway. I was a little nervous about swapping out all of the eggs with flax eggs, but it worked perfectly!
I topped with some Chocolate Truffle cashewmilk Frozen Dessert from So Delicious — it’s made with cashewmilk but is so rich and creamy, you won’t miss any dairy! I love finding easy treats that those with allergies and without can enjoy just the same!
*This post is sponsored by So Delicious — thank you for supporting brands that help me bring you more tasty (chocolatey!) recipes! All opinions are always my own.
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Frozen Chocolate Truffle Brownie Bars (Vegan, Gluten Free, Dairy Free)
- 3 tablespoons ground flax
- 7.5 tablespoons boiling water
- 1 1/2 cups gluten-free quick cooking oats
- 1 cup canola oil
- 3/4 cup unsweetened almond milk
- 1/4 cup strong brewed coffee
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1//4 teaspoon salt
- 1 litre Chocolate Truffle Frozen Dessert from So Delicious softened
- Fresh berries if desired
- BrowniesPreheat oven to 350 degrees F and line an 8×8″ pan with tin foil and grease lightly with canola oil.
- In a small bowl, whisk together ground flax and boiling water until smooth. Set aside for at least 10 minutes.
- Add oats to a blender (or food processor) and process until ground into a powder (this will take just a couple minutes.) Pour into a medium bowl and set aside.
- To the blender, add canola oil, almond milk, coffee, brown sugar, vanilla and flax mixture. Blend until smooth.
- Add ground oats, cocoa powder, baking powder and salt and blend until smooth, stopping to scrape down sides once in between. Pour into prepared pan and bake for 24-26 minutes, until a toothpick comes out with moist crumbs and center looks set. Set aside to cool completely.
- Topping:Spread softened Chocolate Truffle Frozen Dessert evenly over top of cooled brownies (you’ll likely want to let it sit at room temperature for 20-40 minutes beforehand, depending on how cold your freezer is). Place in the freezer until firm, at least 2-4 hours. Garnish with fresh berries if desired.
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This is a sponsored conversation written by me on behalf of So Delicious. The opinions and text are all mine.