Ingredients

The following ingredients have 16 Servings
  • 2 flax eggs: 2 tablespoons ground flax mixed with 5 tablespoons water, (mixture needs to sit for 15 minutes)
  • 2/3 cup (4oz/115g) sugar (coconut or brown)
  • 1/2 cup (2oz/57g) almond flour
  • 1/3 cup (1 1/3oz/37g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/85g) bittersweet chocolate, ( roughly chopped)
  • 1/3 cup (2 1/2oz/71g) creamy unsalted almond butter
  • 1/4 cup (1oz/28g) coconut oil (or vegetable oil)
  • 1/4 cup (1oz/28g) maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup (2oz/57g) chocolate, roughly chopped

Instruction

  • First, prepare the flax eggs by combining the ground flax with water. Allow sitting for 15 mins while preparing the rest of the batter.
  • Preheat your oven to 350°F (180°C) and line an 8x8 inch square pan with parchment paper.
  • In a large bowl combine the sugar, almond flour, cocoa powder, baking soda and salt, set aside.
  • In a medium, microwave-safe bowl, melt the chopped chocolate. Once melted add in the almond butter, coconut oil, maple syrup and vanilla and stir.
  • Allow to cool slightly then add in the flax eggs and whisk until evenly combined.
  • Whisk the dry mixture into the wet until just combined (be careful not to over mix). Then fold in the chopped chocolate.
  • Transfer the batter to the lined baking pan and bake for 20-25 minutes or until just set in the center. Take care not to over bake or they won't be as fudgy on the inside.
  • Allow cooling completely to room temp before cutting into squares. Store covered in the refrigerator for up to 4 days or freeze and thaw for another time.