Recipe by Gem’s Wholesome Kitchen
Suitable for Vegan & Gluten-Free Diets
Prep time 10 minutes
Cook time 25 minutes
Cool time 1 hour
Makes 12 brownies
- 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
Preheat oven to 170°C. Line an 8-inch square baking tin with parchment paper or greased foil and set aside.
In a medium bowl, whisk together the almond butter, Xylitol and melted coconut oil. Whisk until it resembles caramel.
Add cocoa powder slowly, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary.
Whisk in the vanilla, then salt, then the egg replacer and finally, the almond flour.
Fold in the chopped nuts and fruit. Then pour the batter into a baking tin and level out.
Place into the over and bake for about 25 minutes.
Let the brownies cool for around an hour before slicing into 12 brownies. Enjoy!
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