Servings: 16 Brownies 1x
Ingredients
- ½ cup almond butter
- ½ cup coconut oil
- 3 Tbsp. maple syrup
- ¾ cup raw cacao or baking cocoa
- Pinch of sea salt (if almond butter is unsalted)
- 2 1/2 Tbsp. coconut flour
- ¼ cup raw walnuts, roughly chopped
- Optional chocolate drizzle: 1/4 cup chocolate chips + 1/4 tsp. coconut oil
Instructions
- Place almond butter, coconut oil, maple syrup, salt and cacao powder in the bowl of a food processor. Process just until blended, stopping to scrape down sides as needed.
- Stop processor and add coconut flour. Process just until a ball of dough starts to form.
- Transfer dough to a clean bowl. Add walnuts and stir to incorporate.
- Press dough into an 8×8-inch pan lined with parchment paper or use your hands to pat dough into an 8×8-inch square on a parchment paper-lined tray or small baking sheet.
- Place on plate in the fridge and allow to chill at least 30 minutes.
- Cut into 16 squares.
- For optional chocolate drizzle. Add chocolate chips and 1/4 tsp. coconut on in a small saucepan over medium-low heat and stir continuously until chocolate is a smoothie consistency. Drizzle over bars.
- Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.
Nutrition Information
- Serving Size: 1 brownie
- Calories: 129
- Fat: 12 g
- Sodium: 25 mg
- Carbohydrate: 8 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 3 g