Choco Brownies With A Whipped Chocolate & Vanilla Frosting

Brownie Ingredients:


*1 1/2 cups wholemeal flour or a blend of healthy nutritious flours. (I used a blend of oat and coconut flour to keep them gluten free)
*1/3 cup Organic Cocoa Powder
*2 1/2 tsp Organic Baking Powder
*1 + 1/4 cup Water
*1/3 cup 100% Coconut Oil (melted)
*1/3 cup pure Coconut Sugar or Agave if you do not want to use sugar
*1/3 cup mashed ripe Banana (about 1 medium banana)
*1 egg or 1 tbsp Ground Flaxseed + 3tbsp water (egg substitute)
*1/2 tsp Himalayan rock Salt
*40 Pitted Dates, soaked for at least 2 hours. Soaking is essential so brownies are moist and fluffy, not dense and dry. I soak mine in hot water and a teaspoon of baking soda to soften. 

Chocolate Coconut Frosting Ingredients:

*Coconut cream from 1, 275ml can full fat coconut milk
*2-3 tablespoons cocao powder
*2-3 tablespoons coconut sugar or alternative
*1/2 teaspoon pure vanilla extract
*Chocolate chips or desiccated coconut for topping

Method:

1. Frosting: Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight. Flip the can over and open so the liquid will now be on top. Pour the liquid into a bowl, measure 3 tablespoons, and set aside. Scrape the solid coconut cream into a bowl and place in your fridge.

2. Brownie: Preheat oven to 190°C and line a 24cm x 17cm tray with baking baking paper and set aside. 

Beat an egg or make the flax egg by adding 3 tbsp of warm water to 1tbsp ground flaxseed in a small bowl. Set aside. 

Whisk together the flour, cacao powder, and baking powder. Set aside. 

In a food processor, add the water, coconut oil, coconut sugar, mashed banana,egg and salt. Blend until thoroughly combined. Add the soaked dates and blend until the mixture is smooth and well combined.
Pour the liquid ingredients into the flour mixture and stir until just combined.
Fill the lined tray with the batter and bake for 15 -20 minutes, until an inserted toothpick comes out clean. Allow the brownies to cool for 10-15 minutes before transferring to wire rack and letting it completely cool before topping with frosting and slicing it up.

3. Frosting: Place the solid coconut cream in a cold metal bowl and beat with your whisk attachment (hand mixer or standard mixer). Slowly work up to a high speed and stop when the cream becomes a semi stiff consistency (2-5 minutes).
Beat in the cocoa powder, powdered coconut sugar, and vanilla until smooth. Place in the fridge until the brownie is fully cooled.
Spread the frosting over the top of the brownie cake and top with desiccated coconut.

4.Slice into 16 squares and serve. Keep leftovers covered and refrigerated, in a tightly sealed container, for about 3-5 days.

5.Enjoy!!!