Vegan Brownies


I will advertise you that you won’t be able to stop eating these Vegan Brownies! They are perfectly cakey, fluffy, thick and gooey. They are so rich in nutrients and flavor because they have coconut flour, coffee and almonds. I should really call these brownies: Crunchy Coconut Mocha Vegan Brownies but the name is too long to pronounce, eeeh? So I simply called them, Vegan brownies. These has been my favorite brownies of all and I feel completely free of guilty. I made a Vanilla Cashew Frosting that makes them even better! I dare to say that they are a complete course instead of only a dessert. I invite you to make them ahead and tell me your opinion!





yield: 12 brownies

For the Brownies:

a brownie mold

organic coconut oil for greasing

1.5 whole wheat flour

1/2 cup cocoa powder

1/2 cup agave

1/3 cup coconut flour

3T flaxmeal

2 tsp coffee flour

1 tsp baking powder

a pinch of sea salt

about 1.5 cup of water for mixing

1/2 cup sliced almonds

For the Cashew Frosting:

1/2 cup cashews

1/2 cup water

1T agave

vanilla beans to taste



1- Preheat the oven  at 180ºC.

2- In a bowl mix all of the dry ingredients very well.

3- Now add the liquid ingredients and stir carefully.

4- If you need more water, you can add it.

5- Once the mixture is ready, pour it over the greased brownie squared mold.

6- Put the brownies in the oven and cook approximately for 25 mins. If you want to be sure, insert a toothpick to see if they are done!

7- Once they are done, let cool completely.

For the Cashew Frosting:

1- Process all of the ingredients in the food processor until homogeneous.


1- After the Vegan Brownies are completely cool, pour the Cashew Frosting.

2- Cut and store in the fridge.