Coconut and Chocolate Brownies
May 23, 2018
A fantastic Coconut and Chocolate Brownie recipe from our contributing chef,
Heather Adamson
. Using the left over almond meal from making almond milk, this recipe is quick, vegan, easy and so delicious!
Preparation Time: 10min
Cooking Time: 35min
Serves: 4-8
What you’ll need:
-
the leftover almond meal (around 3/4 cup)
- 3/4 cup Coconut Sugar
- 1/2 cup cacao powder
- 1/3 cup Coconut Oil , melted
- 3 large flax eggs (or regular eggs if not vegan)
- pinch of salt
- 1/2 tsp vanilla extract
- 3/4 cup Coconut Sugar
- 1/2 cup cacao powder
- 1/3 cup Coconut Oil , melted
- 3 large flax eggs (or regular eggs if not vegan)
- pinch of salt
- 1/2 tsp vanilla extract
Let’s get started!
1. Place all ingredients in a food processor or high speed blender and pulse until combined.
2. Spread into an 8×8″ lined baking tray and bake in a preheated oven 175C | 350F | GM3 for 25-35 minutes (maybe a bit more depending on your oven)!
3. Leave to cool for 10 minutes before slicing into squares.