Vegan Gluten Free Brownies w/ Strawberries & Agave Coconut Cream

Time: 30 Minutes
Yield: 8″ brownie pan
(9 Item Recipe)
Naturally Gluten Free

Brownie Ingredients:

3/4 cup Rice Flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup full fat coconut milk (The thick part scooped out of the top – Do not shake can)
1/4 cup extra virgin olive oil
3/4 cup agave nectar
1 tsp vanilla
1/2 cup dairy free chocolate chips

Strawberry & Coconut Cream Ingredients:

1 Can full fat coconut milk (refrigerate overnight)
2 – 3 Tablespoons Organic Agave Necatar
Pint of organic Strawberries, washed, dried and cut into quarters

Brownie Directions:
Preheat the oven to 350 degrees. Use nonstick cooking spray (we use olive oil spray) on an  8″ square baking dish or pan.  Take flour, cocoa powder, baking powder into a bowl and set aside. In another bowl mix together the coconut cream, olive oil, agave and vanilla. Fold in dry ingredients until well mixed. Fold in the chocolate chips. Pour mixture into baking pan. Bake 15 minutes if you like really gooey brownies, 20 minutes for firmer.  Remove from the oven, let cool and set for 1 hour. Once brownies are cooled.

Strawberries w/ Agave Coconut Cream Directions:

Take your washed and dried strawberries and cut them into quarters then set aside in a bowl.  Next take your refrigerated can of coconut milk out. Open the can without shaking it or turning upside down. Spoon out the top layer of opaque white stuff that has gathered at the top of the can only.  You can hold onto the light liquid in can for other recipes.  Spoon into a mixing bowl and Add 2-3 Tbsp of agave nectar.  With a beater whip Grab a whip the coconut milk froth until creamy. Start on low then beat at medium,  be sure to move the beater up and down to give the mixture as much air as possible.  Once it is nice and fluffy it is ready to serve.  It is best served right after beating.  You can also use it on top of ice cream, for cream pies, tea, coffee, as a fruit dip and more. In a serving bowl take one brownie then add cut strawberries to the side around the brownie and top with agave coconut cream.