So, it’s been a while…
During and after the holidays, I have acquired some new toys! I was doing without a computer for some time and decided that it was far too awful. I now have a brand new laptop that I adore and a brand new camera that I adore even more! I wish I could take a picture of it…with it. That may be something I have to figure out some other day!
In the mean time, I have celebrated with brownies. Life has been tumultuous for me these past few months. I found myself lacking the motivation to cook or bake things unless I absolutely had to. This does not happen often, but when it does, I tend to still eat really delicious foods. I am going to take this opportunity to show off my new camera’s abilities by showing you a picture of a random lunch…
Nothing beats fatty plant foods. Vegans don’t usually eat much fat if they follow a plant based, minimally processed diet. I aim to consume as much fat as I can without feeling absolutely terrible afterwards. Avocados are an excellent fat source and are so versatile that they can be used for savory cooking or chocolate icing. Another delicious plant fat that makes awesome chocolate icing is coconut!
Here is where I was going with that transition…
The coconut comes into play in a major way (rhymes!) with these brownies. I used coconut oil, coconut butter, and shredded coconut. I guess you could call that a triple coco play. Or, whatever.
The brownies themselves are best when they’ve set in the fridge for a little while. This helps them set up as the coconut oil solidifies. They become unbelievably fudgy yet moist, almost like a dense cake. The icing is like a thick chocolate glaze that also hardens when refrigerated. These would be great to bring to a party. Or, you could think about taking them but then bring some wine instead because you ate them all on the way there…
Magic Coconut Brownies
Adapted from Better Homes and Gardens
Yield: about 15 individual brownies
- 7 tablespoons coconut oil, refined
- 6 tablespoons applesauce, unsweetened
- 6 1/2 ounces unsweetened chocolate, coarsely chopped (or chips)
- 1 1/2 cups GF all-purpose flour (I used Bob’s Red Mill)
- 1/4 tsp xanthan gum
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 4 Tablespoons ground flax + 3/4 cup cooled brewed coffee
- 1 cup coconut sugar
- 1/3 cup raw cane sugar, opt.
- 1 1/4 teaspoons vanilla
- 1 cup dried shredded coconut, unsweetened
- 1/4 cup vegan chocolate chips, opt.
- Line a muffin tin with papers. In a heavy small saucepan, heat the oil, applesauce and chocolate over low heat, stirring constantly, until chocolate is melted and smooth. Set aside to cool. In a large mixing bowl, stir together the other wet ingredients with a spatula. Add the cooled chocolate mixture. Sift in all dry ingredients and stir to combine before folding in coconut and chocolate chips, if using.
- Spread the batter in the prepared pan. Bake in a 325 degree F oven for 30 minutes or until brownies appear set.
- Cool before icing.
Also, this is quite possibly the easiest icing recipe. You can’t go wrong! You can even make this in the microwave. It’s not cheating; it’s efficient!
Magic Chocolate Coconut Icing
Yield: approx. 1/3 cup
- 3 Tb coconut butter
- 1/2 Tb coconut oil, refined
- 2 Tb cocoa powder
- 2 Tb vegan chocolate chips
- 1/4 tsp vanilla or coconut extract
- pinch stevia, opt.
- Melt coconut oil, chocolate chips, and vanilla together in microwave or on stove on low heat. Let cool slightly. Add coconut butter and cocoa powder. Stir to combine. Add stevia powder to taste, if desired. Spread on brownies, dip pretzels in it, glaze cupcakes, or just eat with a spoon! =)
After all is said and done, I’m delighted to be back. I am also delighted to be able to take more accurate photos of my food so you can really get a feel for what it will look like. I wish I could send you samples, too, but then I really would never post anything. =) Until next time! ^_^