Yes you read the title right… chocolate, almond butter, vanilla, sweet, salty deliciousness; everything you’ve ever dreamed about in one soft, fudgey mound, hubba hubba.
This is the perfect Easter weekend treat. It’s so easy to put together, it’s in fact rather dangerously easy… you’ve been warned. I whipped this up on my birthday last week and it went down a treat alongside some amazing coconut ice cream. It’s delicious when it’s warm and soft, straight from the oven, but is actually also really amazing after it’s been cooled and hardened a little in the fridge. If you manage to save some that long, you can see which you like best, although I had to make double the quantity in order for some to last long enough to cool in the fridge.
For this recipe you can choose either coconut oil or ghee, I’ve tried both and they work equally well, so it’s just your preference. Of course, the coconut oil allows vegans the chance to try as I’ve created the ‘flax egg’. It is totally gluten free as the base is almond meal or you can do what I do and use the left over pulp from making almond milk – double win!
2c Almond Meal
1/2c Pure Maple Syrup
1 tsbp Flax Seed (ground)
1/3c Organic Grass Fed Ghee or Coconut Oil
1 tsp Baking Powder
2/3c Almond Butter (or another nut butter if you prefer)
1 handful Cacao Nibs
1 tsp Vanilla Powder
2 large pinches of good quality Salt
Combine the flaxseed in a bowl with 3 tbsps water and leave in the fridge for 15 mins. Preheat the oven to 180 degrees and then take the ‘flax egg’ and add in the almond butter, maple syrup and (melted) ghee or coco oil (depends on the temperature if it’ll need heating on the stove or not, you want it to be liquid) and stir well. Then add in the ground almonds, baking powder, vanilla, cacao nibs and salt. Line a baking tray with baking paper and add in the mixture. Cook in the over for 20-25 mins then take out and allow to sit for 10-30 mins (I totally try some as soon as it’s out, I mean, how could you not?). At this point you can cut the golden brownie and perhaps serve with ice cream. Put what’s left in the fridge and the mixture will further harden and come together.