Vegan Toasted Coconut Brownies

One of our favorite menu items is being shared today! These Vegan Toasted Coconut Brownies can be made whenever your chocolate craving hits. Recipe by Mimi Council.


toasted coconut brownies on parchment paper


Vegan Toasted Coconut Brownies Makes 12 brownies


Vegan Toasted Coconut Brownies Makes 12 brownies Batter 113 grams (1/2 cup) organic coconut oil, melted 284 grams (1 1/4 cups) organic cane sugar 57 grams (2/3 cup) organic Dutch cocoa powder 57 grams (scant 1/2 cup) chopped dark chocolate 1/2 teaspoon organic ground vanilla bean 1/2 cup boiling water 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 43 grams (3/4 cup) organic wide flake unsweetened coconut 43 grams (heaping 1/4 cup) organic slivered almonds Topping 43 grams (3/4 cup) organic wide flake unsweetened coconut Method Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely. Add the coconut milk, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add the coconut and almonds and mix on low until combined, do not over mix. Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan. Cut into 12 brownies (3 x 4) and 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.


High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.