Almond Flour Brownies with PB Icing

Preheat your oven to 350°F (175°C). Grab a mixing bowl and whisk together 3 eggs, 1 tsp vanilla, 1 cup of coconut sugar, and 1/4 cup of melted butter until smooth. Mix in 1 1/2 cups of almond flour, 1/2 cup of cacao powder, a pinch of salt, and 1 tsp baking powder. Transfer to a greased or lined 8 x 8 baking dish and bake for 30 minutes. For the icing, whisk together the coconut cream from 1 can of coconut milk (about 3/4 cup), 2 tbsp of honey, 1 heaping tbsp of peanut butter, and 1/4 cup of melted coconut oil. Place in the freezer for 10 minutes and whisk again. Repeat until fluffy! Spread on the brownies and enjoy (make sure the brownies are completely cooled before adding icing and store in fridge).