Vegan Brownies with Himalayan Tartary Buckwheat & Cacao Frosting
This recipe is organic and gluten-free.
Equipment
Ingredients
- 3/4 cup HTB flour.
- 3/4 cup organic flour.
- 1/2 cup cacao powder.
- 1 cup plant milk.
- 1 tsp baking powder.
- 1/4 tsp baking soda.
- 3/4 tsp pink salt.
- 3/4 cup vegan butter.
- 1 1/4 cups date sugar.
- 2 chia eggs.
- 1 tsp vanilla extract.
- 1 1/4 cups walnuts (chopped).
Cacao Frosting
- 4 3/4 cups powdered sugar.
- 1/2 cup cacao powder.
- 1/2 cup vegan butter (softened).
- 1 tsp vanilla extract.
- 1/3 cup filtered water (boiling hot).
Instructions
- Preheat oven on 350 and grease or lay parchment paper in pan.
- In a saucepan thoroughly mix the butter, sugar, and cacao on medium heat until the butter's melted and it's smooth.
- Remove from heat and stir in chia eggs and vanilla.
- In a separate bowl mix the flours, baking powder, and baking soda, then add with the milk to the cacao mix, alternating each in slowly and beating until smooth.
- Stir in the nuts and pour batter into the baking pan, cooking for 15-25 minutes until a toothpick inserted into the middle comes out smooth.
- Cool for 1-2 hours before cutting into bars.
Cacao Frosting
- Mix the powdered sugar and cacao then add softened butter, vanilla, and boiling filtered water.
- Beat with electric mixer on medium until smooth then let sit until cooled before spreading.
Notes
Organic cocoa powder can be subbed for cacao if you prefer it.
Nutrition
Calories: 135kcal
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