Ingredients
Dry ingredients:

  • 1/2 cup + 1 tbsp cocoa powder (50 g)
  • 3/4 cup coconut sugar (100 g) 
  • 1/4 cup coconut flour (33 g) 
  • 2 tbsp ground flax seeds OR chia seeds
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda

Wet ingredients:

  • 2 tsp vanilla extract
  • 2 15 oz cans sweet peas (500 g after being drained and rinsed) 
  • 1/3 cup maple syrup (or any other liquid sweetener) (80 ml/110 g)
  • 1/4 cup coconut milk canned (60 ml)
  • 2 tbsp coconut oil melted (30 ml/28 g)


Chocolate glaze:

  • 3 1/2 tbsp cocoa powder (21 g)
  • 3 tbsp powdered peanut butter (24 g)
  • 1/4 cup maple syrup (60 ml / 80 g)
  • 2 tbsp coconut oil (28 g)
  • 1 tsp vanilla extract
  • 1 tbsp of water
  • A pinch of salt

Instructions

  1. Add the dry ingredients to a big bowl and stir until there are no clumps.
  2. Blend the sweet peas with all other wet ingredients in your food processor or blender.
  3. Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is too thick add a splash of plant-based milk. If it's too runny add a tbsp of coconut flour.
  4. Line a baking pan with parchment paper or grease it with a little bit of coconut oil. My mold measures 7 x 11 inches (18 x 28 cm).
  5. Bake in the oven at 390 degrees F (200 degrees C) for about 50 minutes (it can take longer, depending on your oven and the mold you use) or until a toothpick comes out almost clean (can still be sticky but not liquid). Check after 40 minutes with a toothpick. Don't overcook the brownies!
  6. To make the chocolate glaze, simply put all ingredients to a small bowl and stir well with a whisk. Pour the cream on top of the brownies once they cooled down. Enjoy!