Paleo Almond Joy Brownies
Ingredients
The brownies
-
7
oz
dairy-free dark chocolate, divided
-
1
cup
almond flour
-
¼
cup
arrowroot powder
-
½
tsp
double acting aluminum-free baking powder
-
¼
tsp
sea salt
-
½
cup
grass-fed salted butter or ghee, softened
-
1
cup
coconut sugar
-
2
eggs
-
1
tsp
vanilla extract
The topping
-
5
cups
unsweetened coconut flakes
-
¼
cup
coconut oil
-
¼
cup
honey
-
¼
cup
sliced almonds
-
3.5
oz
dairy-free dark chocolate, melted
Instructions
- Preheat the oven to 350ºF (177ºC) and line an 8x8” baking dish with parchment paper.
- Melt half of the chocolate over a double boiler and let it cool slightly.
- Chop the remaining chocolate into small chunks.
- In a large mixing bowl, combine almond flour, arrowroot powder, baking powder, and sea salt, mixing well.
- Cream together softened butter and coconut sugar using a stand or hand mixer for 2-3 minutes.
- Add eggs one at a time, mixing well between additions, then drizzle in the melted chocolate and add vanilla.
- Slowly incorporate the dry ingredients while mixing on low speed, scraping the bowl as needed.
- Fold in the chopped chocolate by hand and pour the mixture into the prepared baking dish.
- Bake for 30-35 minutes or until set in the middle, then cool in the baking dish.
- For the topping, process coconut flakes, coconut oil, and honey in a food processor until finely ground.
- Spread the coconut mixture over the cooled brownies and sprinkle with sliced almonds.
- Refrigerate for about an hour until the topping hardens, then slice and drizzle with melted chocolate.
Nutrition Facts (estimated)
Servings
16 brownies
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
100mg
Cholesterol
30mg
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