Coconut Flour Brownies

This recipe is vegan, tasty, and healthier than other brownies. This gluten-free take on brownies made with coconut flour, flax eggs, and apple puree doubles as a vegan treat with a sweet cashew frosting.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 253 Calories

Ingredients

• ½ cup peanut butter
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 pinch salt
• 1 tablespoon vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup applesauce
• ½ cup agave nectar
• 2 cups almond milk
• 1 cup coconut flour
• 7 ½ tablespoons water
• 3 tablespoons flaxseed meal
• 1 cup crushed walnuts
• ¾ cup raw cashews, soaked overnight
• ⅔ cup unsweetened almond milk
• 5 tablespoons carob powder

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides.

Step 2

Stir water and flaxseed meal together in a bowl. Let stand until thickened, about 5 minutes.

Step 3

Mix coconut flour, walnuts, cocoa powder, baking powder, baking soda, and salt together in a bowl.

Step 4

Mix flaxseed mixture, 2 cups almond milk, apple puree, peanut butter, agave nectar, and vanilla extract together in a large bowl. Add coconut flour mixture; mix until a batter forms. Pour batter into the lined pan.

Step 5

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool to room temperature, about 30 minutes.

Step 6

Drain cashews; add to a blender. Add 2/3 cup almond milk and carob powder; blend until a smooth frosting forms.

Step 7

Lift cooled brownies out of the pan using the parchment paper overhang. Spread frosting on top. Cut into squares.