Vegan cosmic brownies!

ingredients

1 cup almond butter (creamy + salted)
2/3 cup coconut sugar
1/4 cup maple syrup
2 flax “eggs” (2 tbsp ground flax seeds + 5 tbsp water, stir and let sit for 10-15 mins)
1 teaspoon pure vanilla extract
1/3 cup cacao
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Chocolate ganache frosting:
1/2 cup coconut oil (melted)
1/3 cup canned coconut milk
1/2 cup maple syrup
1/2 cup + 1/3 cup cacao powder
*1-2 tablespoons almond milk if needed

instructions

Preheat oven to 350F.
In a large bowl combine almond butter, coconut sugar, maple syrup, vanilla, and flax “eggs” until well combined.
Add in cacao, coconut flour, baking soda, and salt and stir until fully incorporated (will be thick in texture). Spread batter into the parchment paper-lined baking dish (or lightly greased). Bake for 22-28 mins (took mine out at 24). Meanwhile, make your chocolate ganache frosting. Combine all ingredients in a microwavable container. You can leave as is (will be thick like cake frosting) or microwave for 30 seconds to 1 minute for a thinner silky smooth chocolate ganache to pour over the brownies (stir in 1-2 tablespoons of almond milk after heating to fix any separation or thickness). Spread frosting over brownies and cool slightly before adding sprinkles (if desired). Enjoy!

credits go to @healthyvegandesserts

https://www.instagram.com/p/CB0P1BmJhoi/?utm_source=ig_web_copy_link

Comments

Vegan Pecan Pie!

Crust: 1½ cup almond flour (half almond half oat flour) 6 Tbsp pecan butter 1 Tbsp maple syrup pinch of sea salt Filling: 1 cup KoRo pecan butter 1 cup date syrup ½ cup of soy milk ⅓ cup flax meal 2 Tbsp cornstarch 1 tsp vanilla extract/powder 2 cups KoRo pecans, chopped Topping: 1 cup KoRo pecans Instructions 1. Place the crust ingredients into a bowl and mix well with a spoon or your hands until you have a sticky dough. Grease a pie tin and place the dough inside. Press down evenly with your fingers and up on the sides of the tin. Set aside and prepare the filling. 2. Preheat your oven to 175°C/350°F. 3. Add all ingredients, except for the pecans, into a bowl and whisk to combine. Add in the pecan pieces and stir until combined. Pour the pecan mixture on top of the crust and spread evenly. Place your remaining pecans on top in a decorative manner and place it into the oven. 4.Bake at 175°C/350°F for 30 minutes. Make sure to not let the top pecans burn, otherwise cover with foil. 5. O...

Vegan Chickpea Wraps!

Ingredients:⁣ 1 can chickpeas, rinsed & drained⁣ 2 ripe tomatoes, cubed⁣ 1 small cucumber, cubed⁣ 2 tbsp chives, chiseled⁣ 3 tbsp soy yogurt⁣ 1/4 tsp salt⁣ 1 tsp dijon mustard⁣ 1 tsp paprika⁣ 1 tbsp nutritional yeast⁣ pepper Instructions 1. rinse & drained the chickpeas (if you want better digestion, you can peel off the skin but that’s an extra 10 minutes!)⁣ 2. flake them with a fork (or clean hands)⁣ 3. add veggies and mix.⁣ 4. add spices and yogurt and mix again⁣ 5. set in the fridge for about 15 minutes so the flavor gets together⁣ Wrap Recipe ⁣ 1 cup all-purpose flour⁣ 1 tbsp olive oil⁣ 1/4 tsp salt⁣ 1/4 cup water⁣ Instructions ⁣ simply mix & kneed with one hand until a dough super elastic form. Adjust flour/water. Set 10 minutes. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking). Cook 2 minutes each side on a hot pan. Keep in a clean dishtowel. ⁣ Use right away or damp the towel with water and microwave 20 sec to make soft again!⁣ H...

Shrimp Tacos!

Ingredients 2 cups raw shrimp⠀ 1 red pepper, sliced⠀ 1 yellow pepper, sliced⠀ 1 green pepper, sliced⠀ 1 red onion, sliced⠀ red chili, chopped⠀ 3tbsp olive oil⠀ 1tbsp smoked paprika⠀ 1tsp salt⠀ 1tsp cumin⠀ 1tsp garlic powder⠀ 1tsp chili powder⠀ 6 mini tortilla wraps⠀ For the avocado salsa: 2 avocados (sliced), small bunch chopped coriander, pinch salt, juice 1 lime⠀ extras: coriander, extra paprika, lime wedges, and greek yogurt⠀ How You Make It:⠀ Instructions Preheat the oven to 200c.⠀ Place the peppers, onion, and chili on a baking tray. Drizzle over the oil and sprinkle on the paprika, cumin, garlic powder, and chili. Toss to coat then cook for 20 minutes.⠀ Turn the oven to grill and add the prawns to the baking tray along with the tortilla wraps. Grill until the prawns are cooked through and the tortillas are warm.⠀ To make the avocado salsa, just combine the lime juice, avocado, salt, and coriander.⠀ Serve the wraps up with extra coriander, greek yogurt, and lime, if you like....

Zoey Eats

Search This Blog