Step 1

Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).

Step 2

Prepare flax eggs in a small mixing bowl by combining flaxseed meal and water. Set aside.

Step 3

To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.

Step 4

Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.

Step 5

Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.

Step 6

Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).

Step 7

Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.

Step 8

Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9 // amount as original recipe is written // adjust if altering batch size).

Step 9

These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!

Step 10

Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.