1 can of coconut cream
300g dairy free chocolate (usually located in the health food aisle)
3 tablespoons of maple syrup (make sure it’s the real stuff!)
2 tablespoons of vanilla extract (try to avoid essence, extract is a little more expensive but you will be thanking me later)

METHOD
Preheat oven to 160°C. Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and baking powder in a bowl. Add the chocolate mixture and mix until combined. Pour into a 20cm-square slice tin lined with non-stick baking paper. Bake for 50 minutes or until an inserted skewer withdraws reasonably clean. Allow to cool slightly.

Meanwhile; in a saucepan place coconut cream, dairy free chocolate, maple syrup and vanilla essence – heat until combined on low heat. Once combined pour over baked brownie. Place in fridge until ganache is set.

Remove from tin and slice.

(Recipe combination from Donna Hay & www.Ohhowsheglows.com – slightly altered)