Brownies With Whipped Coconut Cream (Vegan, No Refined Sugar)

• FOR THE BROWNIES:
• 1-1/3 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 cup Cocoa Powder
• 1 cup Coconut Oil, Melted
• 1 cup Maple Syrup
• 4 Flax Eggs *See Note*
• 1 teaspoon Vanilla
• FOR THE WHIPPED COCONUT CREAM:
• 1 can (13 To 15 Oz. Size) Coconut Cream, Refrigerated Overnight Or For At Least Three Hours
• 1 Tablespoon Maple Syrup

1. For the brownies:
2. Heat the oven to 350 F.
3. Sift together the flour, baking powder, and salt in a small bowl.
4. In a large bowl stir the cocoa powder into the melted coconut oil. Blend in the syrup, flax eggs (see note) and vanilla. Blend in the flour mixture until well combined.
5. In a greased 8x11-inch baking pan pour and evenly spread the brownie batter. Bake for about 15 minutes. Remove from oven and let them cool.
6. For the whipped coconut cream:
7. Take the canned coconut cream out of the fridge and turn it upside down. Open it, drain the liquid on top (save this for another recipe; it goes great in smoothies) and scoop the cream into a tall bowl.
8. Using an electric mixer at medium-high speed, whip the cream (about a minute). Add the maple syrup and whip to combine. Spread the whipped coconut cream on the cooled brownies. Cut and serve (or cover and refrigerate until serving).
9. Notes:
10. 1. To make one flax egg, combine 1 tablespoon of ground flax and 21/2 tablespoons water in a small bowl. Mix and let it sit for five minutes.
11. 2. I found cans of coconut cream at Trader Joe's. If you can't find a can of coconut cream, you can use a can (or two) of coconut milk (just use the cream on top and save the milk for another recipe).

allpurpose, baking powder, ubc, cocoa, coconut oil, maple syrup, eggs, vanilla, whipped coconut cream, coconut cream, maple syrup

Taken from tastykitchen.com/recipes/desserts/brownies-with-whipped-coconut-cream-vegan-no-refined-sugar/ (may not work)