Chocolate Gluten-Free Brownie with Vegan Coffee Buttercream

Do you ever just crave brownies? The bite of the chocolate and the crumb when you cut them into pieces? I do! I think sometimes I crave them more than other sweets! Since not being able to eat traditional brownies, I find myself making new ways to fill my chocolate craving! I have recently been playing around with different vegan "butter" and healthier oil options! 

I whipped up these brownies with the left over almond pulp after my sister made some homemade almond milk and used other pantry ingredients to construct these cake like brownies. For the frosting I had some left over coffee and figured that the coffee flavor in the buttercream would complement the new Jacobsen Salt that is coffee salt!

Ingredients: Preheat your oven to 350° Fahrenheit & lightly grease your load pan

- 1 cup of almond flour

- 3/4 cups of cocoa powder

- 1/2 cup of almond milk

- 1/3 cup of coconut oil

- 1 egg

- 1/4 teaspoon salt

- 1/4 teaspoon baking powder

Frosting: 

- 1 stick of vegan butter (here)

-3 cups of powdered sugar

- 2 shots of espresso

- 1/2 teaspoon of vanilla extract

- 1/2 teaspoon of Jacobsen Coffee Salt (for garnish)

Steps:

1. In a food processor, combine your almond flour, cocoa powder and almond milk

2. Next add in your egg, salt, coconut oil and baking powder

3. Pour your batter into your baking pan

4. Bake for 20 minutes until a tooth pick comes out clean

5. In a bowl or a stand mixer with the whisk attachment, whip your vegan butter until smooth

6. Add in your shots of espresso with 1 cup of your powdered sugar

7. Next, whip into your mix, the vanilla extract, and the remaining 2 cups of powdered sugar until smooth and fluffy!

8. Remove your brownie from the oven when it is down, wait for it to cool before you frost

9. Frost your brownie and sprinkle with Jacobsen Coffee Salt to taste!

10. Enjoy!