I was craving brownies. I mean who doesn’t crave brownies?! Generally moist, chocolatey, fudgy – just delish! But I wanted to keep it light and vegan. I was browsing a few recipes for vegan brownies and stumbled upon Chocolate Covered Katie.

I loved it. The recipe is super simple, uses regular ingredients (so not like an egg replacement or anything like that), AND I had all the ingredients on hand. I used her recipe as inspiration. So now fast forward 1 day when I’m actually making the brownies. Before I start sorted and mixing the ingredients for the brownies, I needed to turn on the oven to preheat. These fancy ovens can be a little finicky, and this was one of the times it started acting up. But I had a room full of some close friends, so I couldn’t let them down! I had to put my chef priyanka thinking cap on and I figured if this is a vegan batter, then there aren’t any eggs, so if I were to an indirect heat source, i.e., a Microwave, I may be able to get the same brownie-like texture and its safe to eat! So I made the batter, nuked it for 1 minute, took my chances… and what was produced was an extremely moist, fudgy, and chocolatey brownie that was cooked in 1 minute!! The entire recipe from start to finish it almost less than 5 minutes!

So with all that said – you MUST try this delicious No Bake recipes, but it’ll crave anyones sweet tooth.

No Bake Vegan Lavender Brownies (inspired by Chocolate Covered Katie):

Wet Ingredients:

• 1 cup + 2 tbsp unsweetened almond milk
• 1/2 cup + 3 tbsp vegetable or olive oil (I used a mixture of both)
• 1 tbsp vanilla extract

Dry Ingredients:

• 1 cup  all-purpose flour
• 1 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/2 cup dark brown sugar
• 1/3 cup cane sugar
• 2 tbsp cornstarch

Add Ins:

• 1 heaping tbsp edible lavender
• 1/2 cup roughly chopped dark chocolate (60% of cacao or more)
• Baking Spray

1. Preheat the… oh, HA NO OVEN IN THIS RECIPE PEOPLE! (I apologize for my caps, I swear I am not yelling at you).

2. Mix together wet ingredients, set aside. Sift together dry ingredients and mix. Pour wet ingredients into the dry and mix well with a wooden spoon or spatula, until all the lumps are gone. Add in the chocolate chunks and lavender. Mix.

3. Spray individual microwaveable ramekins – enough to fit about 1/4 cup of batter. Fill each ramekin with the batter. Microwave each for about 1 minute until top is set and has a cake-like texture. Remove using an oven mitt – ramekin will be hot. Top with some more chopped chocolate and edible lavender if you wish!

4. ENJOY!!