Healthy Instant Pot Flourless Brownies with Paleo and Vegan Options

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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.

Instant Pot Flourless Brownies Recipe from The Fresh & Healthy Instant Pot Cookbook (gluten-free, dairy-free, optionally vegan and paleo)

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.

I’ve always loved how realistic Megan’s recipes are, and this collection is no exception. She focuses on healthy ingredients, but keeps it simple with everyday ingredients. And each recipe includes a breakdown of the total time involved. She states prep time, pressurize time, cook time, and release time, to allow easy meal planning.

The chapters in The Fresh & Healthy Instant Pot Cookbook include Easy Breakfasts, Healthy Side Dishes, Soups & Stews, Meal-Sized Salads & Bowls, Vegetarian Comfort Food, Protein-Packed Favorites, and Naturally Sweet Treats. But you can go ahead and enjoy dessert first with this sample Instant Pot Flourless Brownies recipe.

Instant Pot Flourless Brownies Recipe from The Fresh & Healthy Instant Pot Cookbook (gluten-free, dairy-free, optionally vegan and paleo)

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.

5.0 from 2 reviews
Instant Pot Flourless Brownies
 
Prep time
Cook time
Total time
 
These brownies are lower in sugar and fat than traditional brownies, but they still taste decadent enough to satisfy a sweet tooth. Baking in the Instant Pot keeps the brownies moist, with no risk of overbaking. Don’t be alarmed by the thickness of the batter, or by how soft the brownies might look immediately after cooking. They firm up as they cool, with a perfectly fudgy texture. I like to splurge and use dark chocolate chips for added texture in these naturally sweetened brownies, but you can leave them out completely to avoid the refined sugar.
Author:
Serves: 16 brownies
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
Make it Vegan - Omit the egg and instead combine 1 tablespoon ground flax or chia seeds with 3 tablespoons water for an egg substitute. Add 1 teaspoon raw apple cider vinegar to help the “egg” react with the baking soda. Add 10 minutes to the pressure cooking time, then follow the instructions as given.

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.
Nutrition Information
Serving size: 1 brownie Calories: 125 Fat: 7g Carbohydrates: 12g Fiber: 2g Protein: 3g

Key Supplies: Instant Pot Flourless Brownies

More Sample Recipes by Megan Gilmore

Rainbow Lo Mein from No Excuses Detox

Rainbow Lo Mein Recipe (dairy-free, gluten-free, vegan) from No Excuses Detox

No Bake Chocolate Pecan Crumble Bars from Everyday Detox

chocolate pecan crumble bars

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

8 Comments

  1. 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 🙂

  2. 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.

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