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These almond flour brownies with matcha mint frosting are grain-free and dairy-free treat packed with cakey chocolate goodness! Top them off with dairy-free cashew frosting loaded with matcha flavour!

Almond flour is light, fluffy, and makes an awesome gluten-free, grain-free substitute or regular flour. These brownies have a nice mix between a fudgey and cakey texture and are pretty moist and fluffy. One thing you need to be sure of if you want soft tender brownies is to add enough oil.

I used coconut oil for this recipe but you can feel free to substitute avocado oil, or even melted butter if that’s your jam.


  • 1 cup almond flour
  • 1/2 cup coconut sugar (can sub regular sugar)
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 2 eggs
  • 2 tbsp maple syrup or agave
  • 1/2 cup coconut oil, melted and cooled
  • 1 tsp vanilla
  • 1  1/2 cup raw cashews (soaked overnight then drained and rinsed)
  • 3 tbsp maple syrup
  • 1/4 cup coconut oil, melted
  • 1/3 cup almond milk
  • 1/2 tsp mint extract (can also use vanilla extract
  • 1-2 tsp matcha powder
  1. Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
  2. Mix the almond flour, coconut sugar, cocoa powder and baking powder together in a bowl.
  3. In a separate bowl, whisk the eggs, maple syrup, coconut oil and vanilla together in a bowl.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Pour the batter into your pan and spread evenly.
  6. Cook for 20-25 minutes. To test if your brownies are ready, stick a toothpick in the brownies. the toothpick should come out (mostly) clean.
  7. To prepare the frosting, add all the frosting ingredients to a highspeed blender and blend until smooth. You may need to scrape down the edges a few times as you blend so everything gets incorporated.
  8. Store the frosting in the fridge and frost right before serving.
  • The frosting will oxidize and become discolored if left out of the fridge too long. Store the frosting in the fridge and ice the brownies right before serving.
  • Using vanilla instead of mint in the frosting is equally delicious!
  • I’ve also tried this recipe using 1/4 cup almond butter and 1/4 cup of coconut oil which turns out great too!
  • I haven’t tested this recipe with flax eggs, but if you do let me know how it turns out in the comments below!

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