Agave-Sweetened Coconut Fudge Carob Brownies (pictured above)
By Deb Schiff at Altered Palates
Adapted from the Coconut Fudge Brownie chocolate-based) recipe in Go Dairy Free: The Guide and Cookbook

“These brownies are inspired by the recipe for Coconut Fudge Brownies from the new book by Alisa Marie Fleming, Go Dairy Free. The brownies are indeed fudgy and coconutty. I boosted the coconut factor a bit when I used some coconut flour (see the recipe below) in combination with whole wheat flour and whole wheat pastry flour. Per usual, I substituted agave nectar for sugar and carob for chocolate. Overall, a mighty tasty brownie that can easily become a favorite of any coconut fan.”

Ingredients:

1/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup coconut flour
1/4 cup carob powder
1/4 teaspoon salt
1/3 cup grapeseed oil
2/3 cup agave nectar
2 eggs (can be made vegan by using 2 large mashed avocados instead)
1 1/2 teaspoons vanilla
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened carob chips
1/2 cup raw walnuts, chopped

Directions:

1. In a medium bowl, sift together the flours, carob powder, and salt.
2. In a large bowl, beat the oil and agave nectar until well blended.
3. Beat in the eggs and vanilla until well blended.
4. Mix the dry ingredients into the wet ingredients until just incorporated.
5. Fold in the coconut, then the chips, and walnuts, mixing for about a minute after each addition.
6. Heat the oven to 350 degrees F, and oil an 8-in. baking dish.
7. Spread the batter into the prepared pan and let sit until the oven comes to temperature.
8. Bake the brownies for 25 minutes until a tester comes out with just a couple moist crumbs.
9. Let cool on a wire rack until completely cool, then cut and enjoy!

Makes 12 brownies

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