Servings:
Ingredients
- 1 cup + 2 teaspoons creamy almond butter (I used Spread the Love)
- ¼ cup melted coconut oil
- ½ cup cocoa or cacao powder
- 1 tsp vanilla
- 1 tsp baking powder
- 2 very ripe bananas
- ¼ cup maple syrup
- ¾ cup dairy free chocolate chips
- 1 tsp vanilla extract
- ½ tsp sea salt flakes (for topping)
Instructions
- Preheat oven to 325.
- Grease a 10 inch cast iron skillet well with melted coconut oil. If you don’t have a skillet, use an 8×8 baking dish. Just grease it well.
- Next, get out your blender.
- Add 1 cup of the almond butter, as well as all remaining ingredients, except for the chocolate chips and sea salt flakes.
- Blend on low for about 20-30 seconds, until incorporated.
- You might need to use a spatula to scrape the sides down.
- Transfer batter to a bowl, and add 1/2 cup of the chocolate chips.
- Add to the skillet and sprinkle with remaining 1/4 cup chocolate chips.
- Bake for 15-16 minutes. It will look undercooked in the center, but that’s exactly what you want.
- Remove from oven and let cool for 10 minutes.
- Spread remaining 2 teaspoons almond butter on top and spread with a butter knife, mixing the chocolate chips with the almond butter.
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