so my girl lindsey made this dessert for our church community group last week. then stacie artfully suggested it would be great topped with whipped coconut cream. which, i might add, she proceeded to teach me to make correctly. way easier than i’d been trying (use the kitchen aid, not the stick blender. voila! light and fluffy coconut cream!).
this dessert fed three large families, with some left over, which lindsey oh-so-selfishly took home. and, i am sure, had for a late-night snack, or for breakfast, while i mourned its loss. (but hello? who can blame her? this thing has a whole jar of almond butter!)
lacking a proper original source, i must give credit, currently, to lindsey’s friend bethannie, who also goes to our church. and whom i now look forward to getting to know much. better. because let’s face it: if bethannie shared this recipe, she might also be willing to share her leftover brownies. which lindsey, as mentioned, would not. (update! i think the original sharer might be elana’s pantry! love her!!)
you want some now, don’t you?
here’s the recipe to print and bake!
- 1 (16 ounce) jar creamy roasted almond butter
- 2 eggs
- 1 1/4 cups agave nectar or honey
- 1 tablespoon vanilla extract
- 1/2 cup cacao powder
- 1/2 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1 cup chocolate chips (dairy free and sugar free if you choose)
- for topping:
- 1 can full-fat coconut cream or coconut milk, chilled in refrigerator overnight
- In a large bowl, blend almond butter until smooth with a hand blender.
- Blend in eggs, then agave and vanilla.
- Blend in cacao, salt, and baking soda.
- Fold in chocolate chips.
- Grease a 9x13 baking dish.
- Pour batter into dish.
- Bake at 325 degrees for 25-40 minutes.
- Makes about 24 brownies.
- For topping:
- Open canned coconut cream.
- Spoon off just the top, creamy part of the cream, saving the "water" at the bottom for another recipe.
- Whip the cream in the bowl of a stand mixer just until light and fluffy.
- Serve on top of brownies.
lindsey says to share with readers that you must be very careful not to overbake. if you do, you will, she says, end up with almond butter biscotti. which, i assure you, is not a bad thing. at all.
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