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Chunky Chocolate Brownie with Matcha Coconut Whip

Ever since I became a vegan, I've been feeling pretty left out with all the decadent sweets that I had before. I tried a couple of vegan cheesecake recipes and it just doesn't taste the same. I came across this vegan brownie recipe and decided to give it a try, especially when it's easy and simple enough that it doesn't require much baking skills if at all.

 It would have turned out a lot better if I had a food processor that could make the brownie smooth instead of chunky, and if I had un-expired coconut oil on hand, the coconut whip wouldn't be as runny. Despite all of the above, this no-bake brownie tastes heavenly and makes me want to invest in a proper food processor now. The brownie part is very chocolaty with a hint of toasted hazelnut (I didn't actually toast it), and the matcha coconut whip is light and fluffy.

INGREDIENTS for the BROWNIES: 
1 cup Raw Pecan & Hazelnut 
1 cup Soft Dates, pitted and chopped. I got these from Real Canadian Superstore, No Name brand. Already pitted and chopped
1/4 cup Cacao Powder 
1tbsp Cacao Nibs 
1tsp Pure Vanilla Extract 
1tsp Avocado Oil or Coconut Oil
1/4 tsp Salt

INGREDIENTS for the MATCHA FROSTING
1 can Coconut Cream (left in the fridge overnight)
1/4 cup Icing Sugar or Coconut Sugar
1/2 tsp Vanilla Extract
1/4 cup Liquid Coconut Oil
1 tsp Whisk Matcha Everyday

INSTRUCTIONS:
1.Combine brownie ingredients (except cacao nibs) in a food processor and process until Smooth
2.Fold in the cacao nibs.
3.Pour into a square glassware, lined with parchment paper
4.Press the dough down using a spatula until flat and firm.
5.Let rest in the fridge

6. Use an electric hand mixer to beat the coconut cream while slowly adding icing sugar, matcha powder, and vanilla extract. 7. Spread the frosting on top of the brownie base and put in fridge for 2 hours to set.8. Dust more matcha powder on top before serving.

All done. Take a photo and tag us on Instagram @whiskmatchayvr

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