6/21 Dark Chocolate Coconut Almond Brownies

Happy Summer Solstice. A celebration of all things bountiful , earth loving and pure deserves a unique vegan brownie. These are a variation on the E2 brownies I made using fresh raspberries. I used three new-to-me products from Edward & Sons that I really loved to create this fancy brownie; organic unsweetened coconut flakes, finely shredded, organic unsweetened coconut and organic coconut flour, yum. When I opened the bag of coconut flour I wanted to jump inside and inhale it forever. It is absolutely decadent beyond scent or flavor. I loved the coconut because it was unsweetened and preservative free. It was pure white and purely sumptuous with the brownies.  I didn’t even know that coconut flour existed until now, but it was a fabulous addition to the brownies.

Photo By: S. Duquet

Dark Chocolate Coconut Almond  Brownies

Originally from the Engine 2 Diet and modified by S. Duquet


1/2 C light brown sugar, packed

1/2 C raw sugar

1 C unsweetened applesauce

1 Tbsp Ener-G egg replacer mixed with 1/4 C water (whisk this really well or mix in a mason jar with a lid)

1/4 C + 2 Tbsp coconut milk (or non dairy milk of your choice. I added a bit more because the batter looked dry to me.)

1 1/2 Tsp vanilla extract

1 1/2 Tsp apple cider vinegar

1 C whole wheat pastry flour

1/2 C Coconut flour ( If you do not want to add this than use all whole wheat pastry flour)

1 Tsp baking soda

1/2 Tsp sea salt

2 C cocoa powder

1 C dairy free dark chocolate chocolate chips or chunks

1/2 C rough chopped raw almonds

1 C unsweetened coconut flakes

1/4 C unsweetened finely shredded coconut for dusting baked brownies

Make It Happen

Preheat oven to 375 degrees. Combine the sugars and applesauce with an electric mixer. Beat in Ener-G mixture, soy milk, vanilla and vinegar. Combine the dry ingredients (except the chocolate chips or chunks) in a separate bowl. Gradually add the dry mixture to the wet, then stir in the chocolate chips. This is when I added a smidge more coconut milk then stirred in the coconut and almonds.  Spread the very thick batter into a sprayed 9 by 13 inch baking dish. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. I did the toothpick test two or three times to find a clean spot and it was definitely done even though the first pick came out moist. It may have hit a chip so do it a few times.

Photo By: S. Duuqet

Let cool in pan on a cooling rack then cut and enjoy. Honestly, I cut it while it was still hot, burned my fingers and ate it anyway. It is so dense and rich and chocolatey without being too sweet. It is truly an adult indulgence.

Kale Trail Update

Over the weekend we rocked a four miler. We ran on new terrain which was very, very hilly. It was a great challenge and at first made my thighs feel like they were exploding from the inside. But, they didn’ t so I kept on running. The next hill came and went without my thighs even noticing. I think I tricked them or the cross training and strength training really is working. Yesterday, 2.5 miles without too much emotional fanfare. We secured our condo and invited Sandy’s parents to join us for the race in Florida. No turning back now. We’re doing it!

Have a delicious day.

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Please leave a comment

  1. JL goes Vegan Says:

    Woo Hoo! 4 miles! You’re doing great! So excited that you two are racing!

  2. GiGi Says:

    Wow this looks like a true energy booster too. You go girls.

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