- 1 cup of dark chocolate or chocolate chips (at least 70% cocoa solids)
- 1 cup of coconut oil
- 1 tsp of ground cinnamon
- 1 tsp of pure, ground vanilla bean
- Pinch of good quality salt
- ¾ cup – 1 cup of rice malt syrup
- 2 eggs, free-range, antibiotics- and hormone-free
- 2 cups of almond pulp (the leftover almonds you catch in your nut-bag when making almond mylk) or alternatively 1 ½ cups of almond flour
- 1 ripe banana
- 1 – 2 TBSP of raw cacao powder (depending on how rich and chocolatey you like it)
- Optional: 1 cup of shredded coconut flakes (unsweetened) or 1 cup of chopped almonds (slightly roasted)
- Line a square baking dish with baking paper and pre-heat the oven to 180 degrees.
- Place your dark chocolate squares or chips into a small pot and melt with the coconut oil.
- Once fully melted, remove from heat and stir in your spices and rice malt syrup.
- In a larger bowl, place your eggs and beat. Then add in your almond pulp or meal, banana, cacao powder and briefly mix until just combined. Then carefully stir in your chocolate mixture by hand (be careful not to over-mix).
- If using, stir in very carefully by hand your shredded coconut or chopped almonds.
- Pour your dough into your prepared baking dish and bake at 180 degrees for about 25 maximum 30 minutes (be careful not to overbake, so brownies are still gooey in the centre)
- Cut into little squares once cooled and enjoy.