Description
These fudgy and rich brownies will come together in no time, especially if you're starting with a stocked vegan pantry
Ingredients
Units
Scale
Matcha Coconut Cream
- 2 cans coconut milk ((full fat), refrigerated overnight)
- 1/2 cup powdered sugar
- 2 tsp vanilla extract or vanilla bean paste
- 1 pinch of salt
- 1–2 tsp matcha powder (adjusted for taste and color)
Brownies
- 1/4 cup coconut oil
- 1/4 cup almond butter
- 3/4 cup coconut sugar
- 1/4 cup just date syrup (option to sub maple syrup, agave, and honey)
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax + 2.5 tbsp water))
- 4 tbsp nondairy creamer or milk
- 3/4 cup cacao powder (option to sub cocoa powder)
- 1/2 cup flour
- 1/2 tsp baking powder
- 1 tsp salt
Instructions
Brownies
- Preheat oven to 325 F. In a large mixing bowl, prepare flax egg and set aside.
- Add wet ingredients including melted coconut oil, almond butter, coconut sugar, just date syrup, vanilla extract to the same bowl. Mix to combine.
- In another bowl, sift together flour, cacao powder, salt, and baking powder. Add the dry ingredients to the mixing bowl of wet ingredients and whisk until a thick batter forms.
- Grease 8×8 baking dish, and pour the brownie mix into the pan. Your other option besides greasing here is to utilize parchment paper. I like to cover the pan, leaving enough to overlap the sides of the pan. This makes taking the brownies out of the pan to cool, frost, and cut a much simpler process with way less mess.
- Bake in the oven for 23-28 minutes. They’ll be super fudgy so let them cool completely before icing and cutting. While they’re cooking, go ahead and make your matcha cream:
Matcha Coconut Cream
- Open up the refrigerated coconut milk can and spoon the coconut cream out from the water. Add coconut cream to the mixing bowl (a stand mixer works best) and set aside the liquid coconut milk (this can be utilized in smoothies and other recipes)
- Begin by whipping the coconut cream until small peaks form when the whisk is lifted from the bowl. Add in matcha, vanilla and salt and whip.
- Gradually add the powdered sugar until mixed. An option here to partially or totally substitute powdered sugar with date syrup or some other sweetener, with the understanding that the texture may be different.
- Once combined, spread onto cooled brownies and enjoy. Take a photo and tag me because matcha brownies = life.
Notes
Other optional toppings:
- mini chocolate chips (I love the mini chocolate chips from Enjoy Life)
- additional matcha sprinkled on top
- Category: Dessert