Brownies with Whipped Coconut Cream (Vegan, No Refined Sugar)

For the brownies:
Heat the oven to 350 F.

Sift together the flour, baking powder, and salt in a small bowl.

In a large bowl stir the cocoa powder into the melted coconut oil. Blend in the syrup, flax eggs (see note) and vanilla. Blend in the flour mixture until well combined.

In a greased 8×11-inch baking pan pour and evenly spread the brownie batter. Bake for about 15 minutes. Remove from oven and let them cool.

For the whipped coconut cream:
Take the canned coconut cream out of the fridge and turn it upside down. Open it, drain the liquid on top (save this for another recipe; it goes great in smoothies) and scoop the cream into a tall bowl.

Using an electric mixer at medium-high speed, whip the cream (about a minute). Add the maple syrup and whip to combine. Spread the whipped coconut cream on the cooled brownies. Cut and serve (or cover and refrigerate until serving).

Notes:
1. To make one flax egg, combine 1 tablespoon of ground flax and 2½ tablespoons water in a small bowl. Mix and let it sit for five minutes.
2. I found cans of coconut cream at Trader Joe’s. If you can’t find a can of coconut cream, you can use a can (or two) of coconut milk (just use the cream on top and save the milk for another recipe).