Blend all ingredients in a blender until creamy (see notes).
1- You must freeze your fruit.
2- Substitute any vegan yogurt or non-dairy milk.
3- Depending on your blender brand, it might be better for you to add the yogurt or non-dairy milk first, then adding the fruit on top before blending. Some blenders come with a tamper (the tamper removes air pockets in your blender by pushing the ingredients into the blender’s blades.
Melt the vegan butter, and measure ½ cup. I do this by microwaving the vegan butter in a glass measuring cup, in 30-second intervals, until melted.
In a large bowl, whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until evenly combined.
Over the same large bowl, sift in the flour and cocoa powder. Add the salt and baking powder and stir with a large wooden spoon until just combined, do not over mix.
Fold in half of the chocolate chips. Pour the batter into a lined 7 x 11 pan with parchment paper and smooth out the top with a spoon or your hands. Sprinkle the rest of the chocolate chips on top of the batter.
Bake 350 degrees F for 35-40 minutes. The brownies may still be bubbling and not look done, but they will firm up a lot as they cool.
¼cupunsalted almond butteror sub other nut or seed butter
Almonds for topping
Mix all ingredients.
Pour into the pan and top with almonds.
Bake 350ºF for 35 minutes or until toothpick or knife should come out clean.
Let rest in the pan for 10 minutes, then carefully loosen sides with a knife or pull up on the parchment paper to transfer to a cooling rack. Let cool completely before cutting or it will be tender and tend to crumble.
1/4cupsemisweet chocolatemelted and slightly cooled
Mix the almond milk and vinegar in a large mixing bowl, and let sit for a few minutes to activate.
Add the oil, coffee, vanilla extract, and applesauce and beat.
Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. It should be creamy and pourable.
Pour batter into cupcake tin (lined with cupcake liner).
Bake 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Beat together all ingredients until light and fluffy, adding the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it’s too thin, add more cocoa powder or powdered sugar.
Once the cupcake is completely cooled, frost each cupcake.