Freedom Brownies with Fudge Frosting

Dairy-free frosting made with cocoa powder and coconut milk for ultra fudge goodness.

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves: 16

Ingredients

Brownies

  • ½ cup raw uncooked white quinoa
  • 1 ½ cup water
  • ¾ cup coconut sugar
  • ½ cup cocoa powder
  • ¼ cup non-dairy milk
  • 2 large eggs
  • 2 tablespoons grape seed oil
  • 1 ½ teaspoon gluten-free baking powder
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for dusting (optional)

Frosting

  • 6 tablespoons full fat coconut cream, melted
  • 1/4 cup coconut nectar or honey
  • 1 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/3 cup cocoa powder

Instructions

For the Brownies

  1. Add quinoa and water to a small saucepan. Cover and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand with lid on for 5 minutes.
  2. Fluff with fork, transfer to a bowl and allow to cool completely.
  3. Preheat oven to 350F and coat a 8×8 cake pan with a dab of coconut oil or other oil.
  4. Place all ingredients, including cooked quinoa, into the bowl of your food processor or high powered blender. Process until smooth, about 2 minutes. Pour into prepared pan.
  5. Bake in center of oven for 38-40 minutes or until a toothpick inserted in the center comes out clean.
  6. Remove brownies from the oven and place the pan on a cooling rack. Allow to cool completely before cutting into 16 squares and topping each with frosting (recipe below) and a dust of powdered sugar.

 

For the Frosting

  1. To prepare coconut cream, place a can of full-fat coconut milk in the fridge overnight. In the morning, flip the can over, open the can only 1/4 and drain the liquid from the bottom. Open the can all the way, and you should be left with a very creamy mass of coconut cream. Use this for the recipe.
  2. To melt the coconut cream and oil, either add to a bowl and microwave OR add to a small saucepan and heat until liquified.
  3. Add all ingredients but cocoa powder to the bowl of your small food processor or stand mixer and whisk until smooth.
  4. Sift cocoa powder and add to frosting. Again, whisk until smooth, about 2 minutes on high.
  5. Pour into a bowl and refrigerate for at least an hour. When ready to use, whisk to break up clumps and make creamy. Can be stored in an air-right container in the fridge for 1 week or in the freezer for up to 6 months.

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Notes

  • If the frosting is too soft, return to the fridge for 20 minutes.
  • Makes enough frosting for 8×8 pan of brownies, a small cake, or 6 cupcakes.
  • Nutrition data based off 16 servings (perfect for 16 brownies!)
  • I have not tried to use black or red quinoa in this recipe, but I’m just about certain that it would work.
  • I have not tried to use any other sugar in this recipe, but I’m sure any granulated sugar would work.
  • For non-dairy milk, I used unsweetened original almond milk. Any dairy-free milk would do the trick.
  • I have not tried to make this recipe vegan or egg-free but I suppose flax eggs (2 tablespoons of freshly ground flax mixed with 6 tablespoons of water and left to sit for 5 minutes) could work in this recipe.
  • I am sure that any other type of oil work work well in this recipe.

Nutrition Information Per Serving

  • Calories: 75
  • Calories from Fat: 31
  • Total Fat: 3.5
  • Saturated Fat: 2.9 g
  • Sodium: 7 mg
  • Carbs: 10.7 g
  • Dietary Fiber: 1.2 g
  • Net Carbs: 9.5 g
  • Sugars: 7.5 g
  • Protein: 0.7 g