Brownies with Whipped Coconut Cream (Vegan, No Refined Sugar)

Prep:

Cook:

Level: Easy

Serves: 12

12

Description

Decadent brownies topped with a light coconut cream. Need I say more? Get baking!

Ingredients

  • FOR THE BROWNIES:
  • 1-⅓ cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 cup Cocoa Powder
  • 1 cup Coconut Oil, Melted
  • 1 cup Maple Syrup
  • 4  Flax Eggs *See Note*
  • 1 teaspoon Vanilla
  • FOR THE WHIPPED COCONUT CREAM:
  • 1 can (13 To 15 Oz. Size) Coconut Cream, Refrigerated Overnight Or For At Least Three Hours
  • 1 Tablespoon Maple Syrup

Preparation

For the brownies:
Heat the oven to 350 F.

Sift together the flour, baking powder, and salt in a small bowl.

In a large bowl stir the cocoa powder into the melted coconut oil. Blend in the syrup, flax eggs (see note) and vanilla. Blend in the flour mixture until well combined.

In a greased 8×11-inch baking pan pour and evenly spread the brownie batter. Bake for about 15 minutes. Remove from oven and let them cool.

For the whipped coconut cream:
Take the canned coconut cream out of the fridge and turn it upside down. Open it, drain the liquid on top (save this for another recipe; it goes great in smoothies) and scoop the cream into a tall bowl.

Using an electric mixer at medium-high speed, whip the cream (about a minute). Add the maple syrup and whip to combine. Spread the whipped coconut cream on the cooled brownies. Cut and serve (or cover and refrigerate until serving).

Notes:
1. To make one flax egg, combine 1 tablespoon of ground flax and 2½ tablespoons water in a small bowl. Mix and let it sit for five minutes.
2. I found cans of coconut cream at Trader Joe’s. If you can’t find a can of coconut cream, you can use a can (or two) of coconut milk (just use the cream on top and save the milk for another recipe).

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