If you want something that tastes really sumptuous, indulgent, very moreish, but free from refined sugars and gluten, then you have to try making these. The best test for me, was giving some to my brother-in-law, who knows his brownies. He didn’t know they were gluten-free and low in refined sugar and declared, yes declared, that they were the best brownies he had eaten! High praise indeed. Monkeychops just says everything is the best, so I will make it again for him.
Apart from tasting ace, another good thing about these is that they do stay together quite nicely and don’t fall apart when cutting, as long as you wait until they cool enough, which shows great willpower and restraint if you can!
I have made other recipes where you replace the flour with ground almonds and to be honest didn’t like the texture much, but these seem to work. I have also added orange extract, instead of vanilla a few times and they were amazing, so worth a try if you like orange and chocolate together.
- 1 cup of ground almonds
- 1/2 cup almond butter
- 1/4 cup coconut oil, melted
- 3/4 cup honey
- 1 large egg
- 1 tbsp vanilla extract or orange extract
- 1/4 cup cacao powder
- 1 tsp baking powder
- 1/4 tsp salt
- 100g chopped dark chocolate
- 100g chopped nuts
Construction: Pre-heat oven to 175 degrees C. Grease a 8 x 8 in baking tin/brownie pan. Put the almond butter, melted coconut oil, honey, egg, vanilla/orange extract in a bowl and mix. In another bowl mix the ground almonds, cacao powder, baking powder and salt and then add into the almond butter mixture. Mix until it is all well combined, before folding in the chopped nuts and chocolate. I have used mixed nuts, hazelnuts, brazil and cashew nuts all separately and they are all great. Pour into the baking tin and spread evenly. Bake for 30-35 minutes at 175 degrees C.
swizzlerskitchen.com 
Published by