• Line an 8 x 5” loaf pan or similar sized dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the brownies out easier for cutting.

  In a medium mixing bowl, add almond butter, maple syrup, and cocoa powder and mix well.

  Transfer the batter into the lined pan and smooth out evenly with a spatula or back of a spoon..

  Refrigerate while you make the frosting.

   

Chocolate Fudge Frosting

• Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this frosting to allow coconut cream to separate.

  When ready to make the brownies, open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Note: If you get less than ¾ of cup of coconut cream, simply reduce the amount of the chocolate chips and it will still come out perfectly.

  In a mixing bowl, add the chilled coconut cream and set aside.

  Place chocolate chips in small dish and microwave at 50% power with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken.

  Remove the bowl from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy.

  Remove the brownies from the refrigerator and top with the whipped frosting.

   Cut into 9 (or more smaller) squares to serve.

  Note: You can add this beautiful fudge frosting on top of anything - cakes, brownies, or pipe onto muffins or cupcakes or for a simply divine treat top smoothies or smoothie bowls with a dollop.

  Leftovers can be stored in the refrigerator, covered, for up to two weeks.

  Place the brownies in an airtight container and store it in the freezer for up to 3 months.

  Place leftover frosting in a shallow container and store it in the freezer for up to 2 months.

  Let the frosting thaw to room temperature. Once thawed out, use a hand mixer to re-mix it until it is fluffy.