Makes 12 brownies
INGREDIENTS:
50g Gluten Free Oat flour
30g ground almonds
250g medjool dates, stoned
110 coconut oil, melted
2 large eggs
75g cacao powder
100ml oat milk
1 tsp vanilla extract
30g cacao nibs
Peanut butter sauce (enough for 3-4 people):
3 tbsp runny peanut butter
3 tbsp cacao powder
2 tsp maple syrup
2 tbsp coconut oil
METHOD:
- Preheat the oven to 180oc
- Grease and line an 8×8 inch square brownie tin with greaseproof paper
- Combine the dates, coconut oil, eggs, vanilla and oat milk in a food processor until a smooth batter is formed
- Add the oat flour, ground almonds, cacao powder and 25g the cacao nibs until they are completely combined
- Pour the batter into the brownie tin, sprinkle on the remaining cacao nibs and bake for 15mins
- Allow to cook completely for cutting and removing from the tin
- To make the chocolate sauce melt the coconut oil over a simmering pan of water and whisk in the other ingredients
Cacao Nib Brownies with Peanut Butter Chocolate Sauce! I think chocolate cake makes the perfect celebration cake, so this year for my birthday I wanted to come up with a recipe for rich chocolate brownies to make for my family that could be served with a simple but delicious chocolate sauce! I decided on a variation of my favourite raspberry and peanut butter brownies so I replaced the raspberries and peanut butters with cacao nibs for added texture. They did not last long! I love them warmed a little bit and drowned in the chocolate sauce. It reminds me of eating those little microwaved chocolate steamed puddings when i was younger!
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