Mocha Fudge Brownies with Chocolate Ganache

Mocha fudge brownies with chocolate ganache and whipped vanilla coconut cream. Dairy free, grain free, sugar free, vegan, keto-friendly. All of the things! 

Mocha Fudge Brownies 

1 can organic black soy beans
1/4 cup cacao
2 Tbsp beetroot powder 
1 Tbsp baking powder
1/4 tsp sea salt 
1 Tbsp vanilla extract 
1/3 cup coconut oil, melted
1/4 cup strong brewed coffee
4 oz unsweetened bakers chocolate, chopped  Monk fruit extract

Blend all ingredients (except bakers chocolate) until a smooth batter forms. Fold in chopped chocolate, and spread into a parchment-lined 9×9 baking dish. Bake at 350F for 30-35 minutes, until a toothpick comes out clean.

Chocolate Ganache

4 oz unsweetened bakers chocolate
4 oz virgin coconut oil
Monk fruit extract

Melt equal parts coconut oil and bakers chocolate until a smooth sauce forms. Sweeten to taste. Once the brownies are baked and cooked, pour the ganache over the brownies and let set in the fridge for about half an hour. Cut into 16 squares, and top with whipped coconut cream!