Vegan Cosmic Brownies

Course Dessert

Prep Time 15

Cook Time 17

Total Time 45

Servings 12

2 flax eggs 2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 10 minutes
1/2 cup coconut sugar
1/2 cup almond butter
1/4 cup room temperature coconut oil
1 teaspoon vanilla extract
1/2 cup almond flour
1/2 cup cocoa powder
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/3 cup vegan chocolate chips

Preheat the oven to 350°F and line an 8x8 pan with parchment paper, lightly coated with non-stick spray.
Prepare flax eggs and let them sit for 10 minutes.
In a large bowl, mix coconut sugar, almond butter, coconut oil, vanilla, and flax eggs until well combined.
In another bowl, combine almond flour, cocoa powder, sea salt, and baking powder. Add dry ingredients to wet ingredients and mix until a thick batter forms.
Fold in vegan chocolate chips, then pour batter into the prepared pan. Bake for 17 minutes.
Let the brownies cool for 30-45 minutes.
For the frosting, melt coconut cream and chocolate chips in a saucepan over low heat until smooth. Pour over the brownies and spread evenly. Top with sprinkles.
Freeze the brownies for 1.5 hours until the frosting is firm.
Cut into squares and enjoy! Store leftovers in the fridge for up to 5-6 days.

Opt for all-natural, runny almond or nut butter without palm oil.
For non-vegans, you can use regular eggs instead of flax eggs.
Create a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Let it sit for 10 minutes to thicken.
Use coconut cream, not coconut milk, for the frosting.
Only use the solid part of the coconut cream; refrigerate it if needed to solidify.
If your sprinkles sink, chill the brownies in the freezer for 10 minutes before adding them.