Ingredients
1 cup almond flour
1/2 cup raw cacao powder
1/4 cup coconut oil (melted)
1/4 cup maple syrup (or honey if not strictly vegan)
1/4 cup almond butter (or any nut butter of your choice)
1/2 cup dark chocolate chips (dairy-free and refined sugar-free)
2 large eggs (or flax eggs for a vegan version: 2 tbsp flaxseed meal + 6 tbsp water, mixed and left to gel for 5 minutes)
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking powder
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
2. Mix the wet ingredients: In a large bowl, combine the melted coconut oil, maple syrup, almond butter, eggs (or flax eggs), and vanilla extract. Whisk until smooth.
3. Add the dry ingredients: Stir in the almond flour, raw cacao powder, sea salt, and baking powder. Mix until well combined.
4. Fold in the chocolate chips: Gently fold in the dark chocolate chips.
5. Transfer to the pan: Pour the batter into the prepared baking pan and spread it out evenly.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
7. Cool: Allow the brownies to cool completely in the pan before cutting into squares.
8. Store: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
9. Enjoy!
Optional Add-ins:
Nuts: Add chopped nuts for extra texture.
Sea Salt Flakes: Sprinkle a few flakes on top before baking for a salted caramel effect.
Feel free to adjust the toppings or ingredients according to your preferences and to add 30g of protein to make it more protein and control your glycemic index!
Nutritional Information Per 50g Piece
Calories: 217 kcal
Carbohydrates: 14.4g
Fiber: 3.7g
Sugars: 4.1g
Protein: 5.2g
Fat: 15.1g
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