clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Chocolate Brownies - Candida Diet Friendly

Vegan Chocolate Brownies (Candida Diet Friendly)

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Bake Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 brownies


Quick and easy satisfying sugar-free brownies that everyone can enjoy. They’re the perfect guilt-free treat!


  • 2 cups / 200g almond flour*
  • ½ teaspoon bicarb soda
  • ½ teaspoon aluminium-free baking powder
  • ⅓ cup / 70g birch xylitol*
  • 2 tablespoons cacao powder
  • Pinch of salt
  • ⅓ cup / 90g almond butter
  • ¼ cup / 40ml coconut oil, melted
  • ½ cup / 120ml water or almond milk*
  • 85g / 2.99 ounces xylitol-sweetened chocolate chips (I used a block of Little Zebra chocolate)*


  1. Preheat oven to 190 degrees Celcius (375 degrees Fahrenheit) and line a bread loaf tin or small baking dish with baking paper.
  2. Mix all ingredients well in a bowl until you get a cookie dough-like consistency. If it’s too dry, add a couple more tablespoons of water.
  3. Spread the batter evenly inside the lined baking tin and bake for 20-25 minutes or until it starts to become a slightly darker brown on the top and doesn’t appear raw when you jiggle the baking dish. Brownies are meant to be a little under, so don’t be afraid to take it out of the oven if it appears still a little soft when you touch the top.
  4. Let it cool completely before cutting and serving. This will help everything to bind together well when cooled.


Almond flour: Here in Australia, it’s hard to come by almond flour, so I just used a blanched almond meal. It works just as well.

Birch xylitol: Make sure you use xylitol that is from the birch tree, not corn-derived. Check the ingredients. You want 100% birch tree xylitol. If you’re not after a sugar-free alternative, then raw sugar or coconut sugar will also work.

Almond milk: I make my own almond milk to avoid any fillers and sugars. Here’s the method – Soak ½ cup / 80g of almonds overnight. Drain and rinse them the next day, adding to a high-speed blender with 750ml / 25.36 ounces of water, and blend until smooth. Strain the almond milk through a nut milk bag or muslin cloth and bottle the liquid. I add the almonds that remain in the nut milk bag to porridge, smoothies etc.

Chocolate: If you can find plain xylitol-sweetened chocolate chips, use those. I used a chocolate block and chopped it up into small pieces. If you don’t want to use a xylitol-sweetened one, use dark vegan chocolate chips instead.

  • Diet: Vegan

Free Recipe eBook

Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.