I come from a long line of tough brauds, no question. The inclination to cook, do more physical work, stay constantly busy, and get my hands dirty has never been a mystery to me. My grandmother turns the ripe old age of 89 this month and continues to work 5 days a week. I still can’t fully comprehend that. I remember my Nana as the most feisty, resourceful, don’t-take-any-shit type of woman I’ve ever known. I didn’t appreciate her tenacity so much when she was with us, but now I try to emulate that very quality she held up high so often. I miss her quips and thoughtfulness, always in a perfect balance.
My mother definitely follows suit with the theme of tough ladies here. A day of luxury with manicures, brunch and tea? No thanks. She’d rather tackle a gardening or building project and actually get something done with her time. We were at a bookstore recently and I pointed to a table they had set up under a pastel banner that said “Treat Mom,” or something of that ilk, huge smirk on my face knowing what the reaction would be. There were delicately tasseled blankets, various types of flowery bubble bath, semi-trashy novels, glossy hardcover biographies of 50’s starlets, striped canvas totes for leisurely trips to the beach, scented beeswax candles, rose-hued lip balms etc. She just scoffed at the whole thing in a lighthearted way, and I was laughing along with her. Not to say that curling up with a new book in a lovely blanket with rosy-glossy lips is preposterous. It just doesn’t exactly embody the ultimate treat for ladies like us. A rare native plant for her massive, immaculate gardens or perhaps a shiny new electric drill? Now you’re getting close.
Her days are filled with endless to-dos that always get done because she plugs through and stays motivated to work hard, regardless of the task. I admire that so much. If something is worth doing (and it almost always is), you should do it really well. It’s this unrelenting, guiding mantra that seems to drive her forward. And for all of that, the goodness that she brings into my life, the woman deserves some chocolate once in a while (she actually deserves it every day, truth). I originally planned to make something rhubarb-y this week. Market availability kind of squashed that whole plan, but it’s all the better because chocolate is number one around here, always (PROOF!).
The base recipe for these vegan coconut caramel brownies themselves from here (the fantastic Oh She Glows blog) is already so good, the best I’ve had actually. I added a central layer of coconut milk-based caramel, putting them into mega fudge-y territory, a quality I can never get enough of with brownies. There’s a good amount of (organic evaporated cane) sugar in these, but what is life if you can’t enjoy a little sugar with those you love once in a while, right? Right. C’mon, you know I’m right.
Happy Mother’s Day to all the amazing ladies celebrating. Your strength and care is an inspiration. Love you Mom! X’s, O’s and chocolate forever :)
VEGAN COCONUT CARAMEL BROWNIES
Print the recipe here!
SERVES: makes an 8×8 pan
NOTES: Resist the temptation to use all of the caramel! Reserve about 2-3 tbsp from the recipe and set it aside for another use (ahem, to drizzle on top of a cooled brownie with some Luna and Larry’s coconut bliss perhaps?). On top of that, you should refrain from trying to eat them warm (guh, I know it’s hard). These need a solid 3-4 hours to cool completely before removing from the pan and cutting.
1/2 cup natural sugar
1 tbsp maple syrup (or honey, agave nectar etc)
2 tbsp water
1/3 cup full fat (canned) coconut milk
fat pinch of sea salt
1.5 tbsp ground chia seeds (or flax) + 1/4 cup water
heaped 3/4 cup GF flour (an all purpose blend, white or brown rice etc)
1.5 cups almond meal/flour
2 tbsp arrowroot
1/2 cup cocoa powder
1/2 tsp fine sea salt
1/2 tsp baking soda
1/4 tsp cinnamon (this is just to bring out the chocolaty-ness)
1/4 cup + 2 tbsp extra virgin coconut oil + extra for greasing (in a semi solid/soft state–not melted!)
1/2 cup semisweet chocolate chips
1 cup natural sugar
1/4 cup full fat (canned) coconut milk
2 tsp vanilla extract
Preheat the oven to 350 degrees F. Grease an 8×8 inch pan with coconut oil. Layer 2 pieces of parchment into the pan in opposite directions to line it. Grease the parchment with more coconut oil. Set aside.
Make the caramel: place the sugar, water and maple syrup into a small saucepan over medium-high heat. Stir gently so as not to splash the sugar up on the sides too much. Continue to stir as the mixture starts to bubble and boil. Do not walk away! Once the colour of the mixture turns to medium-dark amber (like the colour of dark maple syrup), remove it from the heat. Pour the coconut milk in slowly. The mixture will bubble up and spit slightly. Start quickly whisking the mixture as soon as you can to achieve a homogenous mix. If there are hardened parts, set the pan back on the burner over low and continue to whisk until most of the lumps are gone. Add a pinch of salt and scrape mixture into a small bowl. Set aside to cool completely. It should thicken up quite a bit (I place the bowl in the fridge to speed this process up).
Whisk together the ground chia seed and water in a small bowl and set aside.
In a large bowl, combine the flours, arrowroot, cocoa powder, salt, baking soda and cinnamon. Set aside.
Set a medium saucepan with a couple of inches of water over medium heat. Bring to a light simmer. In a medium, nonreactive bowl, combine the coconut oil and semisweet chocolate. Place bowl over simmering water, ensuring that the base of the bowl is not touching the water. Whisk chocolate and oil until chocolate is completely melted. Remove from the heat.
To the chocolate mixture, add the chia and water mixture (it should be gel-like at this point), natural sugar, coconut milk and vanilla extract. Whisk to combine.
Add the wet ingredients to the dry ingredients and mix together with a spatula. The batter will seem dry and stiff. Mix until there are no more dry/flour-y spots left in the batter.
Scoop half of the batter into the prepared pan. Smooth it out as much as you can with a spatula. To thoroughly flatten it,I place a sheet of saran wrap on top of the batter and press on top with my fingers/palms until the surface is even and the bottom of the pan is covered.
Pour all but 3 tbsp of the coconut milk caramel on top of the first layer of batter. Smooth it out to evenly distribute it. Scoop the remaining batter on top of the caramel. Spread it out as best you can, employing the previous spatula and saran wrap technique combo. Place pan into the preheated oven and bake for 35-40 minutes. Remove vegan coconut caramel brownies from the oven and cool completely before de-panning and cutting.
Serve brownies with an extra drizzle of caramel if you like!