Recipe by Gem’s Wholesome Kitchen
Suitable for Vegan & Gluten-Free Diets
Difficulty Moderate
Prep time 10 minutes
Cook time 25 minutes
Cool time 1 hour
Makes 12 brownies
Ingredients
- 2 tbsp almond/peanut butter
- 50g xylitol (sugar substitute)
- 4 tbsp melted coconut oil
- 50g raw cocoa powder
- 1 tsp pure vanilla extract
- Pinch of salt (½ teaspoon)
- 2 egg replacer
- 100g almond flour
- 50g walnut halves chopped
- 50g apricots chopped
Method
Step 1
Preheat oven to 170°C. Line an 8-inch square baking tin with parchment paper or greased foil and set aside.
Step 2
In a medium bowl, whisk together the almond butter, Xylitol and melted coconut oil. Whisk until it resembles caramel.
Step 3
Add cocoa powder slowly, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary.
Step 4
Whisk in the vanilla, then salt, then the egg replacer and finally, the almond flour.
Step 5
Fold in the chopped nuts and fruit. Then pour the batter into a baking tin and level out.
Step 6
Place into the over and bake for about 25 minutes.
Step 7
Let the brownies cool for around an hour before slicing into 12 brownies. Enjoy!
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