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!
