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.