Healthy Vegan Brownies

Ingredients

• 3/4 cup coconut sugar ((*see notes))
• 1/2 cup + 1 tbsp cocoa powder
• 1/4 cup coconut flour ((*see notes))
• 2 tbsp ground flax seeds (OR chia seeds)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 (15 oz) cans sweet peas (drained and rinsed (*see notes))
• 1/3 cup maple syrup ((or any other liquid sweetener))
• 1/4 cup coconut milk (canned)
• 2 tbsp coconut oil (melted)
• 2 tsp vanilla extract
• 3 1/2 tbsp cocoa powder
• 3 tbsp powdered peanut butter ((*see notes))
• 1/4 cup maple syrup
• 2 tbsp coconut oil
• 1 tsp vanilla extract
• 1 tbsp of water
• A pinch of salt

Instructions

1. 1

   I recommend measuring the ingredients in grams on a kitchen scale.

2. 2

   Add the dry ingredients to a big bowl and stir until there are no clumps.

3. 3

   Blend the sweet peas with all other wet ingredients in your food processor or blender.

4. 4

   Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is too thick add a splash of plant-based milk. If it's too runny add a tbsp of coconut flour.

5. 5

   Line a baking pan with parchment paper (with an overhang on all sides, for easy removal) or grease it with a little coconut oil. My pan measures 7 x 11 inches (18 x 28 cm).

6. 6

   Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes (it can take longer, depending on your oven and the pan you use) or until a toothpick comes out almost clean (it can still be sticky but not wet). Check after 40 minutes with a toothpick. The brownies will still look slightly undercooked but don't worry as they will firm up in the refrigerator.

7. 7

   To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Spread the cream on top of the cooled brownies. Slice into squares with a large, sharp knife. Enjoy!

8. 8

   They taste even better on day 2! Store them covered in the refrigerator for up to 5 days. You can freeze leftovers!