Peanut Butter Brownies with Peanut Butter “Whipped Cream”

For the brownies:
Preheat oven to 350 F. Grease an 8×8 baking dish with coconut oil.

In a large bowl mix all of the wet ingredients (almond milk through coconut oil) until combined.

In a small bowl, mix together the ground flaxseed and water.

Add all dry ingredients (cocoa powder through salt) into the wet ingredients and mix until combined. Add the flax and water mixture and mix until combined.

Pour batter into prepared pan and smooth the top. Top the batter with the chopped dark chocolate.

Bake for 25-30 minutes, or until you can insert a knife in the middle of the brownies and have it come out (mostly) clean. Remove from oven and allow to cool. Then cut and serve topped with a scoop of whipped cream.

For the whipped cream:
Remove the can of coconut milk from the fridge and flip it over. Pour the coconut milk (which should be on top) into a container for later.

Spoon the coconut cream (which should be solidified at the bottom of the can) into a mixing bowl. Add peanut butter and honey (or agave) into the bowl. Mix with a hand mixer or KitchenAid mixer on high speed until the mixture is fluffy and smooth, about 30 seconds to 1 minute.