German Chocolate Brownies (Vegan and Gluten-free)

It's still hard to believe I live in New Hampshire. It's almost spring and I am eagerly awaiting warmer weather and exploring my new home. I've been here for 5 months, the majority of which has been a cold, snowy winter. I look forward to picnics on the beach, and spending my free time mountain biking, hiking, canoeing and kayaking. I will also be coaching gymnastics and working for a brand new organic juice bar opening in Portsmouth this month. Spring represents new beginnings, and my life is definitely a reflection of that!

I haven't seen my beautiful Colorado Rocky Mountains since June and my heart aches for them, as well as for my family and friends I left behind. The past year has been a whirlwind; graduating with my Master's, setting out on a cross-country move to Tampa, then a short 3 months later doing it all over again, this time to New Hampshire. 

Anyway, my super amazing mom celebrated her 55th birthday two days ago. Every year, my dad makes her a German chocolate cake for her birthday. Perhaps nostalgic thoughts of home were the inspiration behind these German Chocolate Brownies (gluten-free and vegan, of course).  These tasty treats are for you, momma. Since you can't be here to indulge, I will make sure to enjoy them for you. ;)

My mom has been following a mostly vegan diet for the past several weeks. I am incredibly proud of her for sticking with it. I'm also thrilled that my passion for health has sparked her interest in my lifestyle, enough to try it for herself. The beginning is the tough part, and it gets easier and more exciting over time. Then, at some point, you realize that everyone else is missing out on something amazing. Plant powered is the way to be, I am 100% sure of this. My goal is to share the plant love with as many people as I can!

These brownies do not have the texture of cake, they are more fudgy than fluffy. They could be made with any type of flour, but I used organic quinoa flour. That word is pronounced "keen-wah" but I'm sure you already knew that. Quinoa contains all eight essential amino acids, and is a complete protein. It's delicate nutty flavor worked perfect for these brownies. These brownies are seriously packed with protein and energy, and they would make the perfect pre- or post-workout treat. There is opportunity to make adaptations according to your own tastes (like adding pecans!), but here is what I did:

German Chocolate Brownies

Vegan and gluten-free

Wet ingredients: 
15 oz. cooked black beans (or 1 can, rinsed)
3 medjool dates, pitted 
1 cup water (I used leftover brewed coffee for added flavor)
1 tsp vanilla
1 handful vegan chocolate chips or cacao nibs (I added some of both)
Maple syrup (to taste)

Dry ingredients:
1.5 cup flour (I used organic quinoa flour)
1 tsp salt (I used Himalayan pink salt)
1 tsp baking soda
1.5 cups sugar (I used coconut sugar)
1 to 1 1/4 cups raw cacao powder

Caramel-coconut frosting:
1 cup medjool dates, pitted and soaked
1 cup shredded unsweetened coconut
1/4 cup water (approximately)
1 tsp vanilla

Preheat the oven to 350 degrees Fahrenheit.
Use coconut oil to grease a baking dish. My dish was a 9x13 inch glass casserole dish.
Combine dry ingredients in a mixing bowl. 
In a food processor, mix all of the wet ingredients (except maple) until very smooth. 
Add the wet mixture to the dry mixture. Taste the batter, and add maple syrup as needed for desired sweetness. If it is too dry, you can also add a little bit of water.
Pour into baking dish and spread out evenly. Bake for 20-25 minutes. 
Stick a knife into the center of the dish and make sure no batter sticks to it. It should be very moist but still firm.
Let the brownies cool while you prepare the frosting. Simply blend all ingredients together in the food processor until you reach desired consistency. You could blend the caramel (dates, vanilla, and water) first, and add the coconut last. I jumped the gun and did it all at once. Still delicious.
Once brownies are cool, you can cut them into squares and top them with the caramel-coconut frosting.
Sprinkle some extra coconut shreds on top. Why? Because the more coconut the better. Now enjoy!