Vegan/Gluten-Free White Chocolate Brownies

Who doesn't love brownies? This white chocolate brownie is on a whole 'nother level. Compared to your typical brownie these are 100% guilt free. They are made with coconut flour & gluten free oat flour making them low carb, high protein, and high fiber - thumbs up to that. They also have wayyyyy less sugar and wayyyyy less fat (I used coconut oil & a coco-nut cashew butter which are filled with the healthy fats your body needs!).

Hope you enjoy :)

Fresh out of the oven - perfectly golden brown & gooey in the middle 

Finished product iced & topped with white chocolate nuts to pull it all together.

Vegan/Gluten-Free White Chocolate Brownies
Servings: 18 brownies

Ingredients: 

DRY
1.5 cups coconut flour
1/2 cup of gluten free oat flour (Place gluten free oats into blender or food processor and pulse until it becomes a flour like texture)
2 Tbsp of arrowroot starch
2 tsp of maca powder (optional for a superfood boost! Maca has a nutty- butterscotch flavor and adds a nice touch)
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp of salt
3/4 cup of organic brown sugar (I used Sucanat - you could also use any light brown sugar)
A 2oz. package of Organic Living Superfoods White Chocolate Cashews, Almonds, & Cacao Nibs - crushed

WET
2 flax eggs (2 Tbsp of flax meal & 1/4 cup + 2 Tbsp of water - is equivalent to two eggs)
1/4 cup of coconut oil - melted
1/2 cup of You Fresh Naturals White Chocolate Cake Batter Coco-nut Butter
1/2 cup of almond milk
1 tsp of pure vanilla extract

Directions:

Preheat the oven to 350 degrees.

In a small cup, make your flax egg by combining the flax meal & water - let sit for a couple of minutes until the flax seeds absorb the water and create an egg-like texture.

In a large bowl, combine all the dry ingredients (except the crushed nuts) and mix well. In a separate small bowl, combine your wet ingredients (including your flax egg, it should be done by then) and mix well. Then add your wet ingredients to your dry and combine until your batter forms. Note: it's not going to be as runny as typical brownie batter - that's ok! If it seems a bit too dry, you can add a bit more coconut oil and/or coco-nut butter. Once combined, fold in your crushed nuts.

Place in a 8 or 9 inch baking pan (greased or lined with foil/parchment) and place in the oven for 30-35 minutes until golden brown on the top & edges.

Important!!! Let them cool in the pan before touching them or they will fall apart! Seriously....don't touch them!! :)

Once they are cooled, spread on some creamy cashew frosting & top with another package of white chocolate nuts and be ready to mind-blown!