Coffee Brownies with Almond Nut Butter​


  • Melt the coconut oil, 1 tbsp of the almond butter, coffee and chocolate together in a large pan over a gentle heat.


  • Turn off the heat and stir in the coconut sugar.


  • Beat in the eggs one by one.


  • Sift in the dry ingredients and stir until just combined.


  • Scrape into a 20cm sq. silicone mould or lined tin.


  • Spoon in the remaining nut butter and using a knife swirl amongst the batter to create a marbled effect.

  • Bake in the middle of the oven at 180℃ for 20 to 25 minutes or until almost firm on top, but with a slight wobble. Allow to cool, then cut into 12 pieces.


  • 80 g coconut oil

  • 2 heaped tbsp almond nut butter

  • 2 heaped tsp instant coffee

  • 150 g dark chocolate (I used 85%)

  • 200 g coconut sugar (you can substitute rapadura or unrefined light brown sugar)

  • 4 medium eggs

  • 60 g sprouted wheat flour (you can substitute kamut, freekah, spelt or wholemeal flour)

  • ¼ heaped tsp bicarbonate of soda

  • ½ tsp cream of tarter

Can substitute ¾ tsp of baking powder for the bicarb and cream of tarter.

contact us

Bite UK Snacks Ltd
Unit 2 Heywood Industrial Park
Birds Royd Lane, Brighouse
West Yorkshire
CALL US +44 (0) 1484 320 516