This recipe became a bit of an obsession of mine. Back in April, I posted this to Instagram, hoping I had finally nailed my perfect brownie. Sadly there were still many… many batches to come. But finally, I bring you success!
Sometimes it’s really funny where insperation peeks out from. For instance, several weeks ago, a co-worker offered me her reading material. It was one of those Canadian cheese ads disguised as a legitimate magazine, filled with easy recipes for the busy cook. Anyway, she knows I’m vegan, but thought that I might still find something of interest in it. I half heartedly accepted and started to flip through. It was there that I found “Snowballs”, 2 bite brownies coated in a cream cheese glaze and coconut. My mind shot to a recipe for gluten-free 2 bite brownies that I’ve been playing with and knew they’d be perfect… The lesson here. Keep an open mind. There’s learning and idea’s to be had everywhere.
I blended 2 teaspoons each of green, pink, and orange decorating sugar in with the coconut before rolling the brownies in it. This was simply to add a glittery effect for the New Year’s theme (unfortunately, the picture doesn’t do it justice). You can add it or skip it as you wish.
Happy New Year! 🙂
3/4 cup Bob’s Red Mill All Purpose GF Baking Flour
1/4 cup Cocoa Powder
1 tbsp Ground Flaxseed
1/2 tsp Baking Soda
1/2 tsp Xanthan Gum
3/4 cup Non-Dairy Milk
1/3 cup Molasses
2 tbsp Canola Oil
Glaze (see below)
1 1/4 cup Shredded Coconut
Pre-heat oven to 350°F and grease mini muffin tin.
Stir together the flour, cocoa, flaxseed, baking soda, and xanthan gum. Set aside.
Mix the milk, molasses, and oil. Add to the dry ingredients and blend until thoroughly combined. The batter will seem watery at first, but will thicken as you continue to beat it.
Distribute into muffin tins and bake for 10 minutes or until an inserted toothpick comes out clean. Transfer to cooling rack and allow to cool completely.
Sprinkle 1/4 cup of coconut on the bottom of a cookie sheet and set aside.
Coat a brownie with glaze. Glaze should completely cover the brownie, but not be too thick (you’ll figure it out with as you go). Roll in coconut and place on cookie sheet. When all brownies have been coated, cover sheet with plastic and refrigerate for at least 1 hour before serving.
Makes about 20 – 24 Snowballs
8oz (250 g) Non-Dairy Cream Cheese
1/2 cup Icing Sugar
1 tsp Vanilla Extract
Sift icing sugar into cream cheese, add vanilla, and mix until smooth.