Vegan Tiramisu Brownie Recipe

I made these brownies a couple years ago before I went vegan and loved them so wanted to try and adapt the recipe. It was pretty damn good! I tried the VeganEgg this time as the egg replacement but in the future am going to try Flax Eggs since I didn't love the smell of the VeganEggs and have come to realize that they have carrageenan in them which is a known carcinogen, yuck.  

Ingredients:

Brownie Base

• 2 1/2 cups hazelnut flour
• 1/2 cup coconut flour 
• 1/2 tsp baking soda 
• 1/4 cup cocoa powder 
• 1 cup vegan bittersweet chocolate chips
• 1/4 cup freshly brewed espresso 
• 1/2 cup plus 1 Tbsp maple syrup
• 1/4 cup raw virgin coconut oil 
• 1 tsp. vanilla extract 
• 4 Tbsp. unsweetened applesauce 
• 2 egg (I used VeganEgg)

Tiramisu Cream 

• 8oz vegan mascarpone 
• 8oz vegan cream cheese (Such as Tofutti)
• 1/4 cup maple syrup
• 2 vegan eggs (or egg replacement)
• 1 tsp. vanilla extract 
• 1/4 tsp. almond extract 

Directions:

1. Preheat oven to 350 degrees F. and line a square 9x9 baking dish with parchment paper. 
2. Add coconut oil to a small saucepan and melt over low heat.
3. In a large bowl, mix all the dry ingredients for the brownie base: flours, baking soda, cocoa powder, chocolate chips.
4. In a medium bowl, mix all of the wet ingredients from the brownie base: espresso, maple syrup, coconut oil, vanilla extract, applesauce, and egg replacement. Mix together very well. 
5. Add the wet ingredients to the dry ingredients and mix (by hand) until well incorporated. That batter will be thick. 
6. Fill the brownie batter into your baking dish and bake for approximately 25-30 minutes. 
7. Allow the brownie base to fully cool off. 
8. Combine all of the tiramisu cream ingredients and mix with a hand mixer until you have a smooth cream. 
9. Spread the cream on top of the now cold brownie base and refrigerate for at least an hour.