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 8x8 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:

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.