Vegan Fudgy Brownies with Toasted Coconut Caramel Frosting
This dessert recipe takes brownies to an entirely new level with date-based caramel and toasted coconut frosting smeared over the top of each slice. Free from gluten, dairy, and refined flour or sugar, this vegan dessert will become a new family favorite after just one bite. They are simply the best vegan brownies out there!
Servings: 9 squares
Equipment
- 1 sheet pan, lined
- 1 high speed blender
- 1 8x8 pan, lined
Ingredients
For the Frosting:
- 12-13 dates, softened by soaking in water
- ½ cup filtered, room-temperature water
- 1 tablespoon soft vegan butter
- 1 teaspoon vanilla extract
- Pinch of salt
For the toasted coconut:
- 1 cup unsweetened, shredded coconut
For the brownies:
- 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water)
- 1 cup creamy almond butter
- ½ cup pure maple syrup
- ⅕ cup cocoa or cacao powder
- ¼ cup coconut sugar
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup mini vegan chocolate chips
Instructions
- Start by toasting your coconut. Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone mat. Spread one cup of unsweetened and shredded coconut over the pan into one even layer. Place the pan in the oven for 4-5 minutes. Keep a close eye on it at the 4-minute mark to make sure you do not overcook it. You are looking for a light brown color and not dark brown. Give the coconut a good mix and then set the pan aside to cool. *Leave the oven on for the brownies.
- Make the flax egg. Place 2 tablespoons of ground flax and 6 tablespoons of filtered room-temperature water into a small bowl. Mix it up and set it aside to thicken for 15 minutes while you prepare the caramel frosting.
- Make the caramel date frosting. Add the soaked dates, filtered water, vanilla, and vegan butter to a blender. Blend until the frosting is nice and creamy. Transfer the frosting to a bowl and mix in 3/4 cup of the toasted coconut. Set it aside.
- Make the brownie batter. Add all of the ingredients except the chocolate chips to a medium bowl including almond butter, maple syrup, coconut sugar, coconut flour, cocoa powder, baking soda, salt, and flax egg. Use a wooden spoon or spatula to mix the brownie batter until no clumps or dry flour is present. Fold in the vegan chocolate chips.
- Prepare an 8x8 pan by greasing it with coconut oil. I like to then add a small amount of parchment paper on top of the greased pan to help remove the brownies easily. Pour the batter into the pan and spread the batter out evenly. Cook the brownies for 28-30 minutes. Check if they are done by placing a toothpick in the center and make sure the toothpick comes out clean. If the toothpick has wet batter on it, cook the brownies for an additional 2 minutes.
- Allow the brownies to cool for about 8 minutes and then carefully lift up on the parchment paper to transfer the brownies to a cutting board. Slice the brownies into 9 large squares. Allow the brownies to cool for another 10 minutes. Then, place 2 tablespoons or so of the caramel frosting over the top of each individual piece. Sprinkle with a few additional chocolate chips and the leftover toasted coconut to finish them off.
- For best results, allow the brownies to completely cool and then transfer them to an airtight container and store them in the fridge for up to 1 week
Notes
Soak them in hot water for an hour or in room temperature water overnight in the fridge.
I have not tried honey as a maple syrup substitute but I think it will work just fine.
If you do not have the time to make the frosting, don't worry because these brownies are great on their own. Add a scoop of vanilla ice cream or some whipped cream instead.