Vegan Fudge Choc Brownies with Healthier Icing

Ingredients:

• 1 cup plain flour
• 1/4 cup cocoa powder
• 1 cup rice bran syrup or organic maple syrup
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate, melted
• 1 cup almond milk
• 1/2 cup dark chocolate chips, optional
  Icing:
• 1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
• 1/2 cup full-fat coconut milk
• 3-4 Tbsp organic maple syrup
• 1/4 cup melted coconut oil
• 1/4 tsp lemon zest
• 1-2 Tbsp lemon juice
• 1 tsp pure vanilla extract
• 1/4 tsp sea salt

Method:

1. Preheat oven to 160 C Line an 8-inch square baking tin with baking paper.
2. In a large mixing bowl, add flour, cocoa powder and sugar and gently whisk to mix.
3. Add oil, vanilla, melted chocolate and almond milk. Mix with a wooden spoon until smooth and combined. Add chocolate chips and mix gently.
4. Transfer brownie batter to prepared pan and bake for 15-20 minutes or until a skewer inserted in the middle comes out clean. Try not to over bake or brownies will turn cakey.
5. Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender and blend for 30 seconds
6. To the blender, add remaining ingredients.
7. Blend until creamy and smooth, scraping down sides as needed.
8. Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes – 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch.
9. Then use a hand mixer (or whisk) to blend until creamy and smooth. Depending on how firm your frosting is, this may take a little work at the beginning as it softens.
10. Pipe icing onto cooled brownies.
11. Enjoy!