Warning – these are indescribably scrumptious. Every bit as chocolate-y as any egg and butter containing brownie with less fat, calories and sugar. I am in love.

And, I promise, no hidden black beans, dates or greens in these brownies. Straight up yumminess here.

Are these healthy? Well, calling a brownie in any form healthy is a stretch. Cut the brownies into 12 fudgy pieces and each contains 165 calories and 5 grams of fat. They are a decent source of fiber with 4 grams each. One brownie has 15 grams of sugar, not bad considering Starbucks espresso fudge brownie contains 32 grams.

Vegan Truffle Brownies

• 1 cup cocoa powder (I prefer non-akalized like Ghirardelli)
• 3 Tablespoons coconut oil
• ½ cup sugar
• ½ cup unsweetened applesauce
• 1/2 cup raspberry or cherry all-fruit spread (I’m sure you could experiment with strawberry, blackberry or apricot too)
• 2 teaspoons vanilla
• 1 ½ cups whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Method: Preheat the oven to 350 degrees. Melt the coconut oil and stir in the cocoa powder (sift if yours is clumpy). Stir in the applesauce, sugar, all-fruit spread and vanilla. In a separate bowl, mix together the dry ingredients (flour through salt). Add to the cocoa powder mixture and blend well. Mixture will be stiff – like cookie dough. This might alarm brownie bakers, but trust me.

Spread into a ceramic 8 inch pan spritzed with cooking spray. Bake for about 20 minutes. Remove and cool completely. Although tasty the day of baking, their fudginess improves after a day in the fridge. If you can wait, cool the brownies, cover and place in the fridge. Cut them into squares the next day and enjoy.