The first time I ever had a macadamia nut I thought I’d died and gone to heaven. I mean what was this new flavor and incredibly soft, creamy texture? Was it really a nut? For a number of years I thought macadamia nuts were best served with some kind of chocolate pairing be it in a white chocolate cookie or smothered in milk chocolate—I mean who can eat just one of those? But, like tofu—I know it’s a stretch to make the comparison but the other day I was saying, “Hey, look how far tofu has come.” So there you go. Anyway, nowadays there’s macadamia nut creamer for coffee, macadamia nut cheese (which is kinda expensive and time consuming to make but delicious all the same) … and lookie, lookie … a super yum, super easy, super nutty brownie too! Because as it turns out, macadamia nuts are best when served with some kind of chocolate companion.
Aquafab (I know it sounds gross) is the “juice” left over in canned garbanzo beans, aka chickpeas. Similar to eggs, it works as a binding agent in baked goods.
Macadamia Nut Brownies VEGAN & DAIRY FREE
PREP TIME: ummm like 3 minutes | COOK TIME: 25-25 minutes
- 1 box Duncan Hines brownie mix (which just happens to be vegan)
- ⅔ cup coconut oil
- 1 can’s worth of aquafab, or about ½ cup
- 1 cup roughly chopped macadamia nuts
I mean you don’t really need directions, but OK … mix everything together, bake as the box directs—350 degrees 35-45 minutes depending on the pan you use—and MAKE SURE you let them cool for at least 20 minutes before cutting. These are really, really, sticky and kinda messy, but they taste amazing. Enjoy!
Well babe, you have mentioned a few times in the past that you are not much of a baker. I can tell you one thing … maybe two: much of what you bake does not end up being too pretty, but holy hell it always tastes great. Remember the banana bread? Ugly! …but YUMMY. These macadamia nut brownies once again … ugly as homemade soap, but damn, I took a chunk every time I walked by. Soooo good babe. Its kinda like you. You are the most beautiful woman I’ve ever seen, but what you have going on inside is even that much better.
DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.
The best, easy recipe for plant-based, vegan, peanut butter cups everyone will love!
When I was in college, I stumbled on this recipe (or something similar) and I made these muffins over and over AND OVER again for years on end … and now I make them vegan ; )
With all the plant-based options out there, it’s “almost” easy to make this “almost” vegan coconut cream pie : )