Since becoming dairy-free there has been one dessert I have missed dearly: brownies. Is there anything better than that sweet fudgy taste melting in your mouth? The answer is no! Nothing beats a warm brownie, but this recipe comes pretty close. You won’t even miss the chocolate! In fact, no one will even know the difference.
Chocolate- Coconut Brownies
1 c. Flour
1/2 c. Coco Powder
1 tsp. Vanilla
1/2 c. Coconut Cream
1 c. Carob Chips
1/2 tsp. Salt
1/2 tsp. Baking Soda
1 c. Sugar
Preheat the oven to 325 degrees.
In a double boiler melt 1/2 a cup of carob chips, and 1/2 a cup of coconut cream. Using a wooden spoon, continuously stir until the cream and chips are completely melted.
Place all the dry ingredients in a large bowl, whisk them together and set aside.
Using a hand mixer, blend together the coconut cream mixture, eggs, and sugar. Slowly add the flour mixture. Once all the ingredients have been incorporated into the batter, fold in the 1/2 cup of carob chips.
Line a square pan with parchment paper and pour in the batter. Bake for 30 minutes. The edges will become brown, but the middle might still be gooey. Allow the brownies to completely cool before cutting.