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S’mores Brownies [Vegan, Gluten-Free]



This is one of my raw crust recipes I use frequently to replace graham cracker crusts. If you have a different graham cracker crust you would rather use, by all means go ahead in this recipe, but this was easiest for me to make (plus no refined sugars).

If using the coconut sugar or maple sugar, it will turn your marshmallow fluff light brown. Xylitol is toxic to dogs the same way chocolate is, so do not let your dog get ahold of this marshmallow fluff.



3/4 cups finely shredded dried coconut
3/4 cup sprouted buckwheat groats (or additional shredded coconut)
1/2 cup soft medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp himalayan salt
2 Tbsp ground flaxseed

1 1/4 cups all purpose gluten free flour (whole wheat pastry flour would work too if you don’t wish to make these gluten-free)
2/3 cup raw cacao powder or unsweetened cocoa powder
1 cup coconut sugar
1/4 tsp sea salt
1/2 cup coconut oil, warmed to liquid
1 cup aquafaba (the liquid from cooked or canned chickpeas)
2 tsp pure vanilla extract

1/2 cup aquafaba (the liquid from cooked or canned chickpeas)
1 1/2 tsp xanthin gum or guar gum
1/2 tsp cream of tartar
1/2 cup powdered xylitol, maple sugar or coconut sugar (see important note)
1/4 tsp sea salt (if your chickpea liquid has no salt)
1/4 tsp pure vanilla extract



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