I don’t know about you guys but I’m super sad that Halloween is over. But, don’t you all worry, I’ve got a cracking recipe to keep your sweet tooth satisfied and your body nourished. These Chocolate Orange Chaga Brownies are quite literally insane in the membrane! If you love chocolate and ooey-gooey-fudgy-goodness then you are gonna love these bad boys!
Oh, and because the Hybrid Herbs gang are a lovely lot they’re giving all of my readers a whopping 25% off their full range. Just enter the code ‘GREENS25’ at the checkout. So, don’t miss out and get ordering now!
Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Hybrid Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.
The ingredients are all-natural, super wholesome, and naturally sweetened with coconut sugar so not so sugary that you’ll end up on a mega sugar high but also don’t be thinking you can be eating these bad boys for breakfast every day. These brownies are actually suitable for those following a Paleo, gluten-free, or vegan diet meaning they’re totally dairy and egg-free. I have added in a little aquafaba as an egg replacer so if this won’t work for you just increase the milled chia to 3 tbsp and the water to 100ml to make your chia egg.
My favourite ingredient though has to be Hybrid Herbs’ Organic Chaga Mushroom Extract (you all know I’m obsessed with medicinal mushrooms). Chaga is a medicinal mushroom native to colder climates which grows on the bark of birch trees. It’s well known for its immune-boosting properties and has been used in traditional medicine for centuries across Russia and Northern Europe. It is also thought to; fight inflammation, prevent and fight cancer, and lower blood sugar and cholesterol. Quite a few scientific studies can support these suspected properties but please do research further if you’re interested.
These Paleo and vegan Chocolate Orange Chaga Brownies harness all of the magical powers of the medicinal Chaga mushroom without skimping on taste.
Don’t worry these brownies won’t taste like mushrooms, extracts tend to be less aggressive in taste as you don’t need to use as much of the product to reap the benefits. The base of these brownies is super, duper fudgy and moist whilst the frosting is cleverly made from coconut manna (butter) emulsified with hot water, orange extract, and a little agave to sweeten but you can omit this if you wish. All of my kiddos absolutely loved these, nobody could tell they were vegan or a healthier brownie so I knew I was on with an absolute winner. I actually made these for Scarlett’s 15th birthday and she thought they were the best thing ever.
Anyway, as always, enough of my bloody babbling on, enjoy the recipe below and feel free to tag me in your creations over on Instagram or pop a comment below to let me know what your fave medicinal mushroom is.
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- 200g high-quality dark chocolate (85% cacao solids or above)
- 100g coconut oil
- 25g nut milk
- 1 tbsp Valencian orange extract
- 2 tbsp milled chia seed
- 67.5ml cold water
- 90ml aquafaba
- ⅛ tsp cream of tartar
- 155g coconut sugar
- 35g ground almonds
- 30g arrowroot flour
- 15g cacao powder
- 1 tbsp Hybrid Herbs Organic Chaga Mushroom Extract Powder
- ¼ tsp sea salt
- 120g coconut manna/butter
- 120g freshly boiled water
- 1 tbsp plus 1 tsp Valencian orange extract
- 1-2 tbsp light agave (optional)
- ¼ tsp turmeric powder
- ⅛ -1/4 tsp beetroot powder
- Pinch sea salt
- Start by melting together your chocolate, coconut oil, nut milk, and orange extract over a bain-marie on low heat. Stir frequently until fully melted and then set aside to cool for 5 minutes.
- Grease and line a 20cm brownie tin with baking parchment and pre-heat the oven to 180°C/350°F/Gas Mark 4.
- Place the milled chia seed and cold water into a small cup and stir together until incorporated to create a 'chia egg'. Set to one side when needed.
- In the bowl of a stand mixer add the aquafaba and cream of tartar and whisk on high until frother. Add the coconut sugar and whisk together on medium for 10 minutes until creamy.
- Carefully pour in the melted chocolate mixture, and chia egg, then whisk on the lowest speed until mixed evenly. Alternatively, fold the ingredients using a wooden spoon.
- Using a sieve sift in your almond flour, tapioca flour, cacao powder, and Chaga mushroom extract into the bowl and add the sea salt. Fold in using a wooden spoon until evenly distributed then pour the batter into your lined brownie tin and spread out evenly using a spatula.
- Place the tin into the lowest shelf of the oven and cook for 20-25 minutes before checking to see how cooked they are. Use a toothpick or knife to test the outer 2″ of the batter, if the toothpick comes out with a few crumbs remaining, the sides of the brownie have come away from the tin then they are done. Another way of checking is to see if the brownies jiggle when you’ve given them shake, if they do then they probably need a few more minutes to cook. They should look set with a nice crust on top but be gooey on the inside. Remove from the oven and leave to cool completely in the tin.
- Once the brownies are cool combine the icing ingredients into a bullet-style blender and blend until smooth. Pour on top of the brownies then freeze for 15 minutes or until firm/set.
- Remove from the tin and carefully cut into 16 squares using a hot damp knife, wiping between cuts with a clean damp cloth.
Store brownies in an airtight container in the fridge for up to 1 week and in the freezer for up to 3 months. To serve just leave out at room temperature for 10-15 minutes to acclimatise.
No stand mixer? Don't worry some good old fashioned elbow grease can go a long way. Use a medium-sized mixing bowl and a whisk or wooden spoon. Alternatively, a hand mixer will work just as well.