A vegan gluten-free brownie bowl recipe made with delicious vanilla nice-cream!! These brownies are the gooey-est brownies ever, and are so easy to make. The nice-cream is a “healthier” twist on brownies and ice-cream.
Instead of pairing your brownies with a dollop of cream or ice-cream, why not “health-it-up” and pair them with some nice-cream!
For this brownie bowl I used is my favourite avocado brownie recipe. These brownies have a great gooey consistency that pairs really well with this ice-cream.
These brownies require minimal ingredients and effort to make. You simply combine the wet ingredients in a blender – to make certain the avocado is nice and smooth. They’re dairy-free and contain no butter, eggs, or oil.
Before we get started in learning how to make this delicious vegan gf brownie bowl – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes, DIYs, gardening and health tips I share!!
Vegan Brownie Smoothie Bowl
There is coffee included in this recipe (the secret ingredient! Spoiler alert), which helps to bring out the chocolate flavour a little more, but without adding any of the coffee taste to it. If you’re still not a fan of coffee, that’s cool, instead of adding coffee you can use water instead.
Ingredients:
Brownies:
- 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water)
- 1 ripe avocado, peel and pit removed
- 1/2 cup cacao powder
- 1 cup coconut sugar
- 1/4 cup almond butter or peanut butter
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup vegan chocolate chips
- 1 cup vegan chocolate chips, to stir through at the end (optional)
Smoothie Base:
- 3-4 frozen ripe bananas
- 1/4 plant milk
- 1 tbsp peanut butter or almond butter
- 2-3 dates, pitted (optional)
To make:
Brownies:
- Prepare the flax eggs by combining the flaxseed meal and water in a blender, and pulse a couple of times to combine. Set aside to rest for 5-10 minutes.
- Preheat the oven to 160ºC (325ºF), then lightly grease a brownie tin with some coconut oil or line with parchment paper. Set aside.
- In a high speed blender, add the avocado, cacao powder, flax eggs, coconut sugar, nut butter, baking powder, and salt. Process until smooth.
- Pour batter into a mixing bowl then fold in the chocolate chips. Pour the batter into the prepared brownie tin, and decorate the top with a few extra chocolate chips, if desired.
- Bake for 40-45 minutes, or until the edges become slightly dry and when a knife is inserted into the centre, it comes out mostly clean. Remove from the oven and let cool in the pan for 1 hour. The avocado taste is REALLY noticeable if you try these warm, so wait until they have completely cooled before trying them. You can place them in the fridge if you want to speed up the cooling process.
- Cut into slices and use in this brownie bowl, or store in an airtight container on the counter for up to 2 days, or in the fridge for up to one week.
Smoothie Bowl Base:
- Place all the ingredients (except the brownie pieces) into a high-speed blender and blend until smooth and thick. If you don’t have a high-powered blender, make sure to put the fresh ingredients in first at the bottom along with the liquid to help it blend easier.
- Add in the brownie pieces and stir in by hand until mixed right through the nice-cream.
- Pour the mix into your favourite jar or bowl, top with the brownie pieces and other favourite toppings, and enjoy!
Vegan brownie bowl tutorial
As always, this is not personal medical advice and we recommend that you talk with your doctor before trying or using any new products. I am not a doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products, recipes or tips mentioned in this post.
Have you paired brownies with nice-cream before? What did you think? Share in the comments below.
Lots of love,
🖤 Vanessa