Healthy Brownies!!! Hooray!
These brownies were a result of me drooling over hundreds of dessert recipes on Instagram that I couldn't eat throughout the past year. I find that about 90% of the recipes I see are packed with refined sugar, dairy, wheat, and other ingredients that aren't so easy on the digestive system and our skin, and often create an inflammatory response in the body. It's about time I made a dairy-free, grain-free, gluten-free brownie option!
There are healthier ways to enjoy a treat from time-to-time! I'm not a fan of pre-made baking mixes or artificial sweeteners, as they often contain extremely harmful ingredients such as aspartame (yuck!).
Tip: Thickness will depend on the amount of fat in your coconut milk. If it becomes too runny, add almond flour. If the consistency is too sticky, add coconut milk/oil.
Hope you enjoy!
4 Tbsp Almond meal/flour
6 Tbsp Cacao powder (or cocoa)
1 Tsp Baking powder
1 Tbsp Maca powder (optional)
1 Tsp Cinnamon
1 Tsp Sea salt
1/4 C Coconut oil
1/2 C Coconut milk (full-fat or coconut cream)
2 Tsp Vanilla
1/2 C Maple syrup (can sub for agave syrup or other sweetener)
Creamy Sweet Topping
5 Tbsp Coconut cream (or full-fat coconut milk)
1 Tbsp Coconut oil
1 Tsp Vanilla
1 Tsp Sea salt
1/4 C Cashews (soaked for 30min+, then blend in blender/food processor)
3 Tbsp Maple syrup
1 C Crushed pecans
1. Preheat oven to 350 degrees. Blend together Creamy Topping ingredients and set aside (except pecans).
2. Mix together all dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients. Combine slowly and stir until the consistency is smooth and semi-thick.
3. Pour into a baking pan or baking glassware (maximum size 9" X 7", smaller for a slightly thicker brownie) and spread evenly. Pour the Creamy Topping mixture onto the top and smooth. Sprinkle crushed and whole pecans onto the top.
4. Bake for 20-25 min, or until a toothpick poked into the brownie comes out clean. Let cool to avoid crumbling. Enjoy!