Ingredients

• brownies - coconut oil (melted) - ½ cup (115g)
• brownies - eggs - 2
• brownies - coconut palm sugar - ½ cup (95g)
• brownies - maple syrup or honey - 3 tbsp.
• brownies - vanilla extract - 1 tsp.
• brownies - baking powder - ¾ tsp.
• brownies - salt - pinch
• brownies - unsweetened natural cocoa powder - ½ cup (50g)
• brownies - buckwheat flour - 1 cup (120g)
• icing - raw cashews (soaked*) - ½ cup (75g)
• icing - lemon - juice of ½
• icing - maple syrup - 1 tbsp.

Preparation Instructions

1. Preheat oven to 350°F (176°C) and grease an 8x8 inch baking tin with a little 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 about 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 together 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 brownie has cooled spoon the frosting on top, cut into 9 squares and enjoy.