Fudgy Coconut Flour Brownies
These fudgy coconut flour brownies are the perfect healthy treat! Packed with wholesome ingredients like coconut flour, flaxseed meal, and agave nectar, this gluten-free, vegan, and dairy-free dessert combines a rich chocolaty flavor with a creamy cashew frosting for indulgence without guilt. Ideal for anyone seeking a refined sugar-free treat.
Ingredients
- 7 ½ tablespoons water
- 3 tablespoons flaxseed meal
- 1 cup coconut flour
- 1 cup crushed walnuts
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 2 cups almond milk
- 1 cup applesauce
- ½ cup peanut butter
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ¾ cup raw cashews, soaked overnight
- ⅔ cup unsweetened almond milk
- 5 tablespoons carob powder
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, letting it overhang on two sides for easy removal.
- Stir together the water and flaxseed meal in a small bowl. Let it sit for about 5 minutes until it thickens.
- In a medium bowl, combine coconut flour, walnuts, cocoa powder, baking powder, baking soda, and a pinch of salt.
- In a large bowl, mix the flaxseed mixture, 2 cups almond milk, applesauce, peanut butter, agave nectar, and vanilla extract until smooth.
- Gradually stir the dry ingredients into the wet ingredients until a thick batter forms.
- Pour the batter into the prepared baking pan and smooth the top. Bake for 40-50 minutes, or until the top looks dry and the edges start to pull away from the pan. Let it cool completely, about 30 minutes.
- Drain the soaked cashews and blend them in a high-speed blender with ⅔ cup almond milk and carob powder until smooth and creamy.
- Using the parchment paper overhang, lift the cooled brownies out of the pan. Spread the frosting evenly over the top. Cut into squares and enjoy!
Notes
For best results, let the flax eggs sit for the full 5 minutes to thicken properly. Store leftover brownies in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.