Vegan Sea Salt Brownies

I’m a big fan of sea salt with chocolate. There’s something irresistable about the combination. The layering of the sweet and salty flavor inside and out makes these brownies crave-worthy! This simple, delicious recipe contains only ten ingredients. It’s great for when you need to make dessert quickly with what you have in your pantry. One of the ingredients in this recipe is aquafaba – the liquid used to can chickpeas and other legumes. This magical liquid has properties similar to egg whites. It works wonderfully as an egg substitute in vegan baked goods. It can also be used to make vegan chocolate mousse as well as meringue. I always save the aquafaba from my chickpeas and other canned beans and store it in the refrigerator in case I want to make brownies or other vegan treats. If you prefer thicker brownies, you can easily double this recipe. And if you’re not a fan of sea salt with your brownies you can sprinkle organic powdered sugar on them instead. They’re delicious with a scoop of vegan ice cream or a cold glass of almond milk. I also think they taste best warm out of the oven. These brownies are fudgy and decadent like traditional brownies, minus the eggs and cow’s milk. If you make them be sure to take a pic and tag @thefriendlyepicurean on Instagram and Facebook or Pin It on Pinterest!


Vegan Sea Salt Brownies

  • Servings: 16
  • Time: 30
  • Difficulty: easy
  • Print


  • 1/4 cup coconut oil, melted
  • 1/3 cup aquafaba
  • 1/2 cup almond milk
  • 2 tbs agave syrup
  • 1 tsp vanilla extract
  • 1 cup coconut sugar
  • 1 cup cocoa powder
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking powder


Preheat oven to 350F. Grease a 9 x 9 inch brownie pan with vegan butter or coconut oil and set aside. In the bowl of a stand mixer or medium sized mixing bowl, mix together coconut oil, aquafaba, almond milk, agave syrup, vanilla extract, and coconut sugar until well combined. Next add cocoa powder 1/2 cup at a time, baking powder, and salt. Finally, add flour 1/2 cup at a time. Mix on low speed until well combined, using a spatula to scrape the bottom of the bowl as needed. Pour mixture evenly into greased pan and bake for 20-23 minutes or until a toothpick inserted in center comes out clean. Allow to cool for at least 15 minutes before cutting and serving. Brownies are best consumed immediately but may be stored in an airtight container for up to 1 day. Makes 16 small brownies.

Nutrition Information:

  • Approximate Calories per Brownie: 127 cal




Mocha Superfood Popsicles


We had our first day of warmer weather and sunshine this weekend. I love that first day of spring-like weather after a long winter. It’s finally time to put the patio furniture out, clean the grill, and open the windows to let the fresh air in. The warm weather inspired me to make these popsicles. The hardest part was waiting for them to freeze! I also had a hard time narrowing down the ingredients. The choices are endless for homemade popsicles but I wanted to keep it simple and healthy. I’m a coffee and espresso lover and have two coffee makers at home (one for espresso and one for drip coffee), so making a mocha pop was a no-brainer! I actually used decaf espresso for these so that I could have them at night and not stay up. The decaf version also makes them kid friendly. These popsicles are creamy, chocolate-y, and taste similar to a mocha drink you would order in a coffee shop. They will satisfy your craving for a mocha drink with about a third of the calories. These pops aren’t too sweet and contain no refined sugar. They also contain flax seed and chia seeds which add some fiber and antioxidants. This is just the beginning of my spring/summer popsicle making and I’m still learning how to photograph them without having them melt before my eyes! If you are looking for a tasty, easy, healthy treat then these are perfect. I used Polar Pops brand popsicle molds but also like the Zoku brand (both can be found on Tag us on Instagram or Facebook @thefriendlyepicurean with pictures!


Mocha Superfood Popsicles

  • Servings: 6
  • Time: 15min + 8hr freezing time
  • Difficulty: easy
  • Print


  • 1.5 cups almond milk
  • 1/2 cup espresso (or coffee)
  • 1 tbs almond butter
  • 6 pitted dates
  • 2 tbs agave syrup
  • 2 tbs unsweetened cocoa powder
  • 1/2 tsp chia seeds
  • 1/2 tsp flax powder


Place all ingredients in a high powered blender (such as Vitamix) and blend on medium speed until smooth. Pour into popsicle molds and freeze overnight.

Nutrition Information:

  • Approximate Calories per Popsicle: 71 cal


Polar Pops Popsicle Molds Set (Traditional Paddle Style) – Homemade Ice Treat Maker for Toddlers, Kids and Adults – BPA Free, Stainless Steel – Dishwasher Safe

Zoku Classic Pop Molds

Chewy Molasses Cookies (vegan, gluten free)


Molasses cookies are a fun twist on Gingerbread cookies. They’re easier and quicker to make than Gingerbread cookies because they don’t require a rolling pin, cookie cutter, or icing. These cookies are chewy and full of the sweet, “malty” flavor of molasses. The ginger, lemon zest, and cocoa powder go together well and add interesting afternotes. The best thing about these cookies is that they are vegan and gluten free! The dough is thick and sticky because of the molasses – refrigerating it makes it a lot easier to shape. I scooped out 1.5 tbs of dough and formed balls. Then I flattened the balls into circular disks with my hands and sprinkled them with turbinado sugar on either side to keep them from sticking. Despite having no egg in them, these cookies do expand and puff up a bit. They’re a great vegan, gluten free option for your next holiday cookie exchange! Happy holidays and remember to tag @thefriendlyepicurean on social media if you make these tasty treats! (For best results: you will need parchment paper and an electric hand mixer or stand mixer for these cookies.)


Molasses Cookies (vegan, gluten free)

  • Servings: 18
  • Time: 1hr
  • Difficulty: easy
  • Print


  • 2 1/4 cups gluten free flour
  • 1/4 cup molasses (unsulphured)
  • 1/2 cup vegan butter, softened (such as Earth Balance)
  • 1.5 cups coconut sugar
  • 1.5 flax eggs (mix 1.5 tbs flax powder in 4.5 tbs water and let sit for 10 minutes)
  • 1 tsp ginger powder
  • 1 tbs cocoa powder (optional)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp vanilla extract
  • 1 tsp lemon zest (optional)
  • 1/2 cup raw turbinado sugar (to top cookies with)


Prepare flax egg by whisking together flax powder and water in a small bowl. Set aside. In a medium sized bowl combine all dry ingredients: flour, baking soda, baking powder, salt, ginger. cinnamon, and cocoa powder and set aside. In a large bowl or the bowl of a stand mixer, add coconut sugar, molasses, vegan butter, vanilla extract, and flax egg. Mix for 1 minute on low speed until butter is creamed. Scrape down sides of the bowl if needed. Add dry ingredients one cup at a time, mixing on medium speed for about 30 seconds after adding each cup. Scrape down sides as needed. Refrigerate cookie dough for 20 minutes. While dough is chilling, line 2 baking sheets with parchment paper and sprinkle each sheet with a thin layer of turbinado sugar. Preheat oven to 350F. Remove dough from fridge once chilled and form approximately 1.5 tbs sized balls with hands. Flatten balls into about 1/4″ thick disks using palms and sprinkle both sides with turbinado sugar. Place disks about 1.5″ apart on cookie sheets. Bake for about 8-10 minutes. Check cookies toward end of baking time to make sure bottoms do not burn. (Tip: vegan molasses cookies will not crack on top) Allow to cool completely before handling. Makes 18 cookies. Store up to 2 days in an airtight container.

Nutrition Information:

  • Approximate Calories per Cookie: 208 cal