Salted Almond Brownies
You'd never guess these super fudgy Salted Almond Brownies are gluten-free, paleo and vegan, because they taste just as good as a traditional brownie! They're incredibly fudgy and chocolatey and the toasted almonds and sea salt make them even better.
Servings 16 brownies
Ingredients
- 2 oz. unsweetened chocolate
- 3 tablespoons (38g) coconut oil
- ⅓ cup maple syrup
- 2 tablespoons coconut sugar
- ½ cup (128g) creamy natural almond butter
- 1.5 flax eggs 1.5 tablespoons flax meal + 4 tablespoons water, whisk and let set for 10 minutes
- 1 teaspoon vanilla extract
- ⅓ cup (32g) blanched almond flour
- ½ teaspoon salt
- ⅓ cup (30g) cacao powder
- ½ teaspoon baking soda
- ½ cup Alter Eco Salted Almond Dark Chocolate chopped (I used one bar)
- ¼ cup toasted almonds chopped
- 1 teaspoon flaky sea salt
Instructions
- Preheat oven to 350°F. Line with parchment and lightly grease an 8x8” baking pan.
- Put the unsweetened chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the maple syrup, coconut sugar, and almond butter. Whisk until completely combined.2 oz. unsweetened chocolate, 3 tablespoons (38g) coconut oil, ⅓ cup maple syrup, 2 tablespoons coconut sugar, ½ cup (128g) creamy natural almond butter
- Add flax egg and vanilla extract to the chocolate mixture and whisk until combined.1.5 flax eggs, 1 teaspoon vanilla extract
- Add the almond flour, salt, baking soda, and cocoa powder to the chocolate mixture and once it’s stirred in, fold in the Salted Almond chocolate chunks and toasted almonds.⅓ cup (32g) blanched almond flour, ½ teaspoon salt, ⅓ cup (30g) cacao powder, ½ teaspoon baking soda, ½ cup Alter Eco Salted Almond Dark Chocolate, ¼ cup toasted almonds
- Bake in the preheated oven for 20-22 minutes, or until a few crumbs are attached when a toothpick is inserted into the center, but it’s not too wet. If desired, press more chocolate onto the top after baking! Sprinkle with flaky sea salt.1 teaspoon flaky sea salt
- Let cool completely before cutting and serving. I like to place them in the fridge overnight before cutting! Store in an airtight container at room temperature for a few days, or in the fridge for up to a week.
