The talented Nicky Clinch has done it again! Today we’re sharing possibly the most delicious Almond Butter Brownies in the world!

“These are an old favourite that I wanted to revamp for you. Now with extra double chocolate bites for extra fudgy-ness and just overall more delicious. Enjoy!”

 

INGREDIENTS (Makes 12-14)

  • 280g Spelt Flour (For GF use 200g Ground Almonds & 80g Rice Flour)
  • 2 Tsp Baking Powder
  • 1 Pinch Sea Salt
  • 115g Raw Cocoa Powder
  • 115g Coconut Oil
  • 150g Coconut Sugar
  • 200ml Maple Syrup
  • 115g Beetroot Puree (1 medium beetroot. You can use 1/2 Cup mashed banana or same measurement of apple sauce if you’re scared to try beetroot)
  • 100ml Brown Rice or Almond Milk
  • 3 Tbsp Almond Butter
  • 60g Raw Chocolate, broken into chunks

 

Method:

– Pre-heat the oven to 170degrees celsius

– Mix all dry ingredients together putting everything through a sieve to sift through all lumps

– Peel and chop your beetroot and add to a food processor and mix until you have a smooth puree

– Mix wet ingredients together, including the beetroot puree but leave out the chocolate chunks and whisk or blend until creamy and smooth

–Mix the wet and dry ingredients together

– Add to an oiled baking or brownie dish

– Drop the 3 tbsp almond butter on top of the brownie mixture, spacing them evenly. Using a fork or knife, create swirls throughout the chocolate

– Scatter the chocolate chunks over the top, gently pressing them into the mix so that they are half in and half out

– Bake in the oven for 15-20mins or until the a knife comes out relatively clean when poked through the middle

– Once done, take out and leave to cool for at least 15mins

– Then cut into pieces and serve

 

Voila! They are ready to be devoured! Enjoy!

Visit Nicky’s website here for more delicious recipes!

SHARE THIS STORY