CREAMY CHOCOLATE BROWNIES RECIPE
November 29, 2016
This recipe is naturally sweet and full of the creamy flavours of vanilla, coconut and almond, these little cakes are the perfect chocolatey treat. vegan | gluten free Ingredients: ¾ cup of brown rice flour ½ rice flour ¼ cup cocoa powder ½ tsp baking powder ½ cup desiccated coconut 6 tsp raw brown sugar pinch of sea salt ½ cup almond milk 5 tsp agave (or honey) 3 tsp olive oil Frosting: ½ cup coconut butter 2 cups powdered sugar 1 tablespoon vanilla extract 2 tablespoons almond milk 1/3 cup cocoa powder (or more) 2 rows of dark chocolate preferably around 85% cocoa a dash of salt Method: 1. Set oven to 160 °C. 2. Mix the dry cake ingredients in one bowl, and the wet ingredients in another bowl, then whisk them all together to form the base. 3. Take tablespoon of mixture and form little round discs. Lay them on non-stick paper and put in the oven for 10-15 minuets or until cooked. 4. Remove from oven and put on a cooling rack. Mix together the ingredients for the frosting (it’s important not to add the frosting while the cake are still warm, as they will melt everywhere and cause a mess!) 5. When the cakes are cool, cover each with a generous amount of frosting, using a butter knife. Top with coconut and fresh berries. If you like this recipe, follow @cleancooking on Instagram for more!