Although this recipe can be enjoyed any time of year, Valentine’s Day is the perfect celebration to whip up a batch of these rich, caramel-covered brownies. Both dairy- and egg-free, this dessert is a great option for your vegan valentine or anyone else who may be avoiding these ingredients due to allergies. Decorate this sweet treat with festive edible hearts or organic confetti sprinkles.
Ingredients
2 Tbsp. ground flax seeds + 6 Tbsp. water
1 cup white whole wheat flour
3/4 cup + 2 Tbsp. coconut sugar
5 Tbsp. coconut oil
4 Tbsp. apple sauce
1-1/4 tsp. vanilla extract
1/2 cup cocoa powder
1/4 cup water
1/4 tsp. salt
1/2 cup chocolate chips, optional
Frosting
1/2 cup vegan butter
1-1/2 cups powdered sugar
1/4 cup vegan caramel sauce: 1/4 cup coconut oil + 1/4 cup maple syrup + 2 tablespoons nut butter + splash of vanilla extract
Directions
- Preheat oven to 350 degrees F. Spray 8-inch square pan with non-stick spray and set aside.
- In bowl, whisk together white whole wheat flour and salt. Set aside.
- Combine ground flax seeds with water and set aside for 10 minutes. It will form a gel like paste.
- Add melted coconut oil, vanilla extract and apple sauce to flax seed mixture and combine.
- Add coconut sugar, cocoa powder, water and mix until combined.
- Add flour-salt mixture and mix until combined. Fold in chocolate chips.
- Transfer batter to prepared baking pan using a spatula to smooth out mixture.
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let brownies cool completely.
- To make prepare frosting, make vegan caramel sauce by heating maple syrup and coconut oil. Once mixture is combined and warm, add in nut butter and vanilla. Whisk until well combined. Set aside.
- Cream vegan butter until smooth. Add powdered sugar and prepared vegan caramel sauce. Mix until everything is well combined and smooth.
- Frost the cooled brownies, top with festive sprinkles and enjoy!