Coffee Brownies with Almond Nut Butter​

Method

  • 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.

Ingredients 

  • 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.

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