Friday, August 9, 2013
Coconut Caramel Frosted Brownie Squares (Vegan, Sugar-Free & Gluten-Free)
Its Friday! So here's a sweet treat you can whip up over the weekend.
I have heard so many good things about JK Gourmet Almond Flour for baking that I picked some up at the health food store recently. These little treats were my first experiment with them, which turned out very well, I have to say: Sweet, rich and satisfying without giving you a sugar-rush.
If you don't like coconut, use the substitutions I have suggested for the frosting. Little A absolutely hates coconut, so she would only eat the brownie base, but everyone else loved the frosting. In fact, the frosting was Big A's favorite part.
Coconut Caramel Frosted Brownie Squares
1/2 cup + 2 tbls coconut oil, melted
2 flax eggs (2 tbls ground flax mixed with 6 tbls hot water)
1/4 cup powdered stevia or stevia baking blend
1 tsp vanilla extract
1-2 droppers full of liquid stevia
1-1/4 cups almond flour
1/2 cup cocoa powder
1/8 tsp salt
Whisk together oil, flax eggs, stevia and vanilla. Stir in almond flour, cocoa powder and salt. Spread into greased, parchment paper-lined 8x8 square pan. Bake at 350F for 14 minutes. Let cool completely. Use parchment paper to remove from pan. Frost as desired.
1/2 cup room temperature coconut oil*
2 tbls lucuma powder
2 droppers full of English Toffee stevia liquid (or vanilla)
1/4 cup coconut milk powder**
Place all the ingredients in food processor and pulse until light and fluffy. Spread onto cooled brownies.
Keep brownies refrigerated.
*If you don't want the frosting to taste 'coconutty', use refined coconut oil.
**Use soy milk powder in place of coconut milk powder if desired.
Have a lovely weekend, I'll 'see' you on Monday.
This recipe has been submitted to Vegetarian Mamma's Gluten-Free Friday, Wellness Weekend and the plant-based pot luck link-up on Urban Naturale.