Vegan Mocha Walnut Brownies
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
- 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
- Preheat the oven to 350F degrees.
- In a large bowl, whisk together the flour, cacao powder, espresso powder, sugar and salt until well combined.
- Add the coconut oil, aquafaba, and vanilla and whisk until smooth and well combined, slowly stirring in the walnuts.
- Pour the batter into a lined and oiled 8x8 inch square baking pan and place in the oven.
- Bake for 20-25 minutes until just set, making sure not to over bake.
- 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.
- Spread over the cooled brownies, and cut into squares.
- Enjoy!
NOTES
Makes about 20 small brownies.
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.
