The Detoxinista is on a roll! My friend Megan Gilmore is launching yet another cookbook today: The Fresh & Healthy Instant Pot Cookbook. This full color title has a clean, attractive layout with 75 easy recipes for light meals, and even desserts. In fact, Megan offered to share this sample recipe for Instant Pot Flourless Brownies.
Every recipe in The Fresh & Healthy Instant Pot Cookbook is gluten-free and refined sugar-free. But it’s also a complete resource for dairy-free Instant Pot fans. Most of the recipes are naturally dairy-free, and there is a vegan (dairy-free, egg-free, meat-free) option for every recipe.
Special Diet Notes: Instant Pot Flourless Brownies
By ingredients, this recipe is dairy-free / n0n-dairy, optionally egg-free, gluten-free, grain-free, peanut-free, optionally soy-free (with allergy-friendly chocolate chips like Enjoy Life Dark Morsels), optionally vegan, plant-based, vegetarian, and optionally paleo.
- ¾ cup almond butter
- ¾ cup coconut sugar
- ⅓ cup raw cacao powder
- 1 egg
- ¼ teaspoon fine sea salt
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ½ cup dairy-free dark chocolate chips (optional)
- Line a 7-inch round pan with parchment paper. In a large bowl, combine the almond butter, coconut sugar, cacao powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.
- Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. Sprinkle with the chocolate chips and gently press them into the batter. Pour 1 cup water into the Instant Pot and arrange the handled trivet (see page 11) on the bottom. Place the pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the brownies from condensation.
- Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid.
- Use oven mitts to lift the trivet and the pan out of the pot. Let the brownies cool completely in the pan before cutting and serving, as they will be very fragile when warm. Store leftovers in an airtight container in the fridge for 2 weeks.
This recipe is reprinted with permissions from The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker by Megan Gilmore.
Key Supplies: Instant Pot Flourless Brownies
More Sample Recipes by Megan Gilmore
Rainbow Lo Mein from No Excuses Detox
No Bake Chocolate Pecan Crumble Bars from Everyday Detox
7 Comments
Just made these. I used peanut butter because that’s what I had on hand. They are so good. Do you think you could use date paste rather than sugar or would it be to runny?
I think date paste will be too much moisture Tris. It’s really best to stick with a dry sweetener in this one. You can try it though – the worst thing that could happen is you get a yummy brownie spread instead of bars 🙂
Oooh these are so healthy and they look great! I’m intrigued by making them in an instant pot! I don’t have one but they sure seem fun and handy.
Woah, these look fantastic! I had no idea you could bake in the Instant Pot… What!? This is a game changer. Gonna have to try these out soon 🙂
Right? I supposed I’d heard of crockpot brownies, so it’s a similar idea.
Instant pots are just the BEST! Brownies are one of our family favorites and so glad these can be vegan!
Yes, and naturally gluten-free for your household Jules!