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Ingredients
FOR THE BROWNIES:
- ¼ cup coconut flour
- ½ cup cacao powder
- 2 flax eggs 2 tablespoons ground flax + 6 tablespoons water
- ½ cup coconut oil melted
- ½ cup dairy free chocolate chips
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon sea salt
FOR THE TOPPING:
- 1 1-4 cups dates pitted
- ¼ cup almond butter
- 1 cup shredded unsweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350.
- Line a baking dish with parchment paper and set aside.
- Prepare your flax eggs and set aside. Melt the chocolate chips and coconut oil in the microwave in about two, 3 second increments.
- If you don’t want to use the microwave, melt them on the stove in a small pot over low heat.
- Mix together until there are no clumps.
- Transfer the mixture to a large bowl, and add maple syrup and flax eggs.
- Next, add the coconut flour and cocoa powder and salt, continuing to stir until there are no clumps.
- Transfer brownie mixture to the baking dish.
- Bake for 20 minutes.
- Remove from oven and set aside to cool.
- To make the topping, add the dates to the blender, along with almond butter.
- Blend until you have a somewhat smooth make sure.
- There will still be a few clumps and that is ok, but if it is hard to blend, add a few tablespoons of water.
- Transfer mixture to a bowl, and add the coconut and pecans.
- Stir together well and spread the topping over the brownies.
- Cut into 24 squares, devour, and store the rest in the refrigerator for up to one week.
- Enjoy!
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