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Vegan Mocha Walnut Brownies

Vegan Mocha Walnut Brownies
Chef:Amy Lyons

ABOUT THE CHEF

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and vegan desserts as well as a few savory dishes. She is also the author of Rawlicious Desserts published in 2013. She graduated from Bethel University in 2007 with a degree in Studio Art and has a passion for creating beautiful things and helping others eat healthier.

These Vegan Mocha Walnut Brownies are a decadent dessert dish that combines cacao and espresso powder with coconut oil and chopped, raw walnuts and then adds a frosting made of raw walnut butter, maple syrup and more. Enjoy!

INGREDIENTS

For the Brownies 

  • 1 1/4 cups plus 2 Tbsp all purpose gluten free flour
  • 2/3 cup cacao powder
  • 1 Tbsp espresso powder
  • 1 cup coconut sugar
  • 1/4 tsp sea salt
  • 1/2 cup coconut oil, warmed to liquid
  • 3/4 cup aquafaba (the liquid from canned chickpeas)
  • 2 tsp pure vanilla extract
  • 1/2 cup chopped raw walnuts

For the Frosting

  • 1/3 cup raw walnut butter
  • 1/3 cup maple syrup
  • 2/3 cup cacao powder
  • 1 tsp espresso powder
  • pinch sea salt
  • 1 Tbsp coconut oil, warmed to liquid
  • Filtered water as needed
DIRECTIONS
  1. Preheat the oven to 350F degrees.
  2. In a large bowl, whisk together the flour, cacao powder, espresso powder, sugar and salt until well combined.
  3. Add the coconut oil, aquafaba, and vanilla and whisk until smooth and well combined, slowly stirring in the walnuts.
  4. Pour the batter into a lined and oiled 8×8 inch square baking pan and place in the oven.
  5. Bake for 20-25 minutes until just set, making sure not to over bake.
  6. While the brownies bake, make the frosting by whisking together all ingredients in a bowl until smooth, adding a little bit of filtered water if necessary.
  7. Spread over the cooled brownies, and cut into squares.
  8. Enjoy!

NOTES

Makes about 20 small brownies.


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Vegan Mocha Walnut Brownies

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