Vegan Raspberry Toasted Coconut Brownies are a favorite of ours! Get the recipe below.
Recipe by Mimi Council.
Vegan Raspberry Toasted Coconut Brownies
Makes 12
Batter
284 grams (1 1/4 cups) organic cane sugar
57 grams (1/2 cup) chopped organic dark chocolate
57 grams (2/3 cup) organic Dutch cocoa, sifted
1/2 teaspoon organic ground vanilla bean
1/2 cup water
1/2 cup organic coconut oil
1/4 cup organic coconut milk
255 grams (2 cups) organic all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
Glaze
354 grams (1 1/2 cups) powdered sugar
1 teaspoon raspberry flavor (like Frontier Co-Op)
pinch of ColorKitchen Pink Dye
1/4 cup coconut milk
Topping
30 grams (1/3 cup) organic fine shredded coconut
Method Preheat the oven to 350°F. Line a 9 x 13 inch baking dish with parchment paper, or grease with canola oil.
In a double boiler, add the sugar, dark chocolate, cocoa, and water. Melt completely and transfer to a stand mixing bowl with the paddle attachment.
Add the coconut milk, flour, vanilla bean, baking powder and sea salt in that order. Mix on low until combined, do not over mix. Pour into the baking dish and spread evenly.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
On a baking sheet, spread out the fine shredded coconut and bake for 2 to 3 minutes or until golden brown. Set aside.
Once the brownies are cooled, remove from pan and start the glaze. In mixing bowl, add all ingredients and whisk until you have a smooth pink glaze.
Pour over the top of the brownies and sprinkle with toasted coconut.
Cut into 12 brownies (3 x 4).
Store in an airtight container for up to 7 days.
Gluten Free - Just substitute the organic flour for 255 grams (1 2/3 cups) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!