German Chocolate Brownies
This is how I’m celebrating my birthday this year…I’m grateful to have been given another year so I’m celebrating! And there’s a lot to celebrate; life is a GIFT. There is beauty that surrounds us, if we’re looking for it! This last year I’ve learned a little better how to slow down and really look at things…to celebrate moments and to embrace resistance! Every challenge is an opportunity to grow, every hardship is a chance to exercise patience, and every trial is an opportunity to build your faith. I’m filled with gratitude for getting to experience every second of everything!
Now, onto these brownies! This icing is basically life, and I don’t think that’s an exaggeration. The base is the Salted Caramel Sauce I’m so in love with, with a little coconut for a more traditional German Chocolate icing. I left the pecans out for AIP, but feel free to toss in 1/3 cup if you can tolerate them! This does make a lot of icing, which, if you’re like me, you’ll use nearly every bit of. Otherwise, it keeps nicely in the fridge and can be used as a delectable dip for sweet potato fries, or as a topping for waffles and pancakes!
The brownie itself is fully AIP compliant, but if you can tolerate dairy, sub out the coconut oil with butter for a super-rich twist!
•30 medjool dates
•2 cans coconut cream
•2 tsp sea salt
•2 tsp vanilla extract
•2 tbsp coconut butter
•2/3 cup coconut flakes
Boil dates until tender.
Add all ingredients to a food processor except coconut flakes.
Process on high until well blended and creamy.
Transfer to a bowl and fold in coconut flakes.
Refrigerate while preparing brownies.
•2/3 cup cassava flour
•1/2 cup tigernut flour
•2 tsp baking soda
•2 tbsp arrowroot flour
•2-4 tbsp carob powder to desired “richness”...I used 3
•2-3 tbsp coconut sugar to desired sweetness...I used 3
•1/2 cup apple sauce
•1 banana, smashed
•1/2 cup coconut oil + 2 tbsp, melted
•2 tbsp water
Preheat oven to 350.
Sift all dry ingredients together into a mixing bowl.
Add wet ingredients and combine thoroughly.
Spread into an 8” square or 9”round baking dish.
Bake for 18-20 minutes until a toothpick or fork can be inserted and pulled out clean.
Allow to cool thoroughly before icing.