Brownies & Cashew Icing

Ingredients

serves 9

For the brownies:

• ½ cup (115 grams) coconut oil, melted

• 2 eggs

• ½ cup (95 grams) coconut palm sugar

• 3 tablespoons maple syrup or honey

• 1 teaspoon vanilla extract

• ¾ teaspoon baking powder

• pinch salt

• ½ cup (50 grams) unsweetened natural cocoa powder

• 1 cup (120 grams) buckwheat flour

For the icing:

• ½ cup (75 grams) raw cashews, soaked*

• juice of ½ lemon

• 1 tablespoon maple syrup

• 1 tablespoon plant milk

• 1 teaspoon vanilla extract

• a pinch salt

Steps

1. Preheat oven to 350°F (176°C) and grease an 8x8 inch baking tin with coconut oil.

2. Place the melted coconut oil in a large bowl, then stir in the eggs, sugar, maple syrup, vanilla extract, baking powder, salt, and cocoa powder. Next, add the flour and mix well.

3. Scoop the batter into the greased baking tin and bake for 25-30 minutes. Once ready, remove from the oven and let cool completely (about 1 hour) before covering with icing.

4. To make cashew cream icing combine all of the icing ingredients in a high-speed blender and blend until smooth. Add more milk, as needed, to thin the icing and more salt or sweetener to taste.

5. Once the brownie has cooled, spoon the frosting on top, cut it into nine squares, and enjoy. 

Note: Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or overnight.