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Categories:
vanilla ground flaxseed water cocoa baking soda baking powder oats salt chocolate whipped cream coconut milk all-natural peanut butter honey
Viewed: 10 - Published at: 2 years agoIngredients
- FOR THE BROWNIES:
- 1/4 cups Unsweetened Almond Milk
- 1/4 cups All Natural Peanut Butter
- 1/4 cups Honey Or Agave
- 1 teaspoon Vanilla Extract
- 3/4 cups Unsweetened Applesauce
- 1/4 cups Softened Extra Virgin Coconut Oil
- 1 Tablespoon Ground Flaxseed
- 3 Tablespoons Water
- 1/2 cups Cocoa Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Baking Powder
- 1 cup Gluten Free Oats, Ground Into Flour
- 1/2 teaspoons Salt
- 1 ounce, weight Dark Chocolate, Chopped
- FOR THE WHIPPED CREAM:
- 1 can Full-fat Coconut Milk, 13 Ounce Can, Refrigerated Overnight
- 1 Tablespoon All Natural Peanut Butter
- 1 Tablespoon Honey Or Agave
Method
- For the brownies:
- Preheat oven to 350 F. Grease an 8x8 baking dish with coconut oil.
- In a large bowl mix all of the wet ingredients (almond milk through coconut oil) until combined.
- In a small bowl, mix together the ground flaxseed and water.
- Add all dry ingredients (cocoa powder through salt) into the wet ingredients and mix until combined. Add the flax and water mixture and mix until combined.
- Pour batter into prepared pan and smooth the top. Top the batter with the chopped dark chocolate.
- Bake for 25-30 minutes, or until you can insert a knife in the middle of the brownies and have it come out (mostly) clean. Remove from oven and allow to cool. Then cut and serve topped with a scoop of whipped cream.
- For the whipped cream:
- Remove the can of coconut milk from the fridge and flip it over. Pour the coconut milk (which should be on top) into a container for later.
- Spoon the coconut cream (which should be solidified at the bottom of the can) into a mixing bowl. Add peanut butter and honey (or agave) into the bowl. Mix with a hand mixer or KitchenAid mixer on high speed until the mixture is fluffy and smooth, about 30 seconds to 1 minute.
