Gluten free chocolate brownie with matcha swirl “cream cheese” frosting
Prep time
Cook time
Total time
  • 2 cup (260 g) oats
  • 1 cup (150 g) raw unsalted hazelnuts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup coconut sugar
  • ⅔ cup (70 g) cacao
  • 1 cup (300 ml) coconut milk
  • ¾ cup (115 g) coconut oil
  • ¼ cup (70 g) white wine vinegar
  • 3 tablespoons vanilla extract
  • 1 teaspoon matcha
  • 50 gr dark sugar free chocolate roughly chopped
Matcha swirl “cream cheese” frosting
  • 1 tin coconut milk or cream (chilled overnight)
  • 2 cup raw cashews (soaked for 3 hours, drained)
  • 3 tablespoons vanilla extract
  • 2 tablespoons nutritional yeast
  • zest of ½ lemon
  • 1 lemon juice
  • 4 tablespoons coconut oil
  • 6 tablespoons honey
  • 1½ teaspoons matcha
  • 3 tablespoons freeze dried strawberries, roughly chopped
  1. Preheat oven to 150 degrees. Add hazelnuts to a baking sheet and pull up the sides of the paper and roughly wrap to enclose. Roast for a total of 15 minutes.
  2. Remove from oven and let cool slightly. Then open and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off.
  3. Add hazelnuts to a food processor or high speed blender. Blend for 1 minute, then add oats, baking powder, baking soda, cacao, coconut sugar, coconut milk, vinegar, coconut oil, vanilla and matcha. Blend again until smooth.
  4. Line a 25x25 cm (or similar size) baking pan with baking paper.
  5. Add the batter to the prepared baking dish and spread into an even layer with a spatula. Add chopped chocolate.
  6. Bake for 17-20 minutes. Remove from oven and let cool in the pan.
  7. In the meantime, prepare the cream cheese. Remove the coconut cream or milk from the fridge. Scrape out the top, thickened cream and leave the liquid behind.
  8. In a food processor or high speed blender add the coconut thickened cream, cashews, vanilla extract, nutritional yeast, lemon zest, lemon juice, coconut oil and honey, blend until smooth and creamy.
  9. Divide the mixture in two bowls, add the matcha in one off the bowls and mix well until the mixture becomes green.
  10. Drop spoonfuls all over the brownie, with butter knife or spatula swirl in a serpentine “S” manner back and forth across pan. This will create swirled effect, and does not have to be perfect.
  11. Top it with some chopped freeze dried strawberries.
9 Servings

Recipe by - Delicious & Nutritious at