Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Mocha Brownies

Mocha Brownies

OOOOh so good! Just a hint of coffee flavor to create a deep, dark chocolate bitter-sweet savory flavor. These goodies call for my Chocolate Chip Pistachio Ice Cream. Decadent, moist chocolate brownies with walnuts or almonds…easy-peasy to make! Drizzle with a thin layer of melted fudge topping and you have it made.

MOCHA BROWNIES

June 12, 2016
: 10 slices
: 15 min
: 20 min
: 35 min

By:

Ingredients
  • Moca Brownies
  • 3/4 cup almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1-2 tsp dried coffee optional, up to you!
  • 6 oz dairy, soy & gluten free chocolate chips
  • 1/2 cup coconut oil melted
  • 1 tsp homemade vanilla or store bought
  • 1/2 cup 100% maple syrup
  • 7 pitted dates
  • 1 cup chopped walnuts or almonds Optional
  • Fudge Topping
  • 1/2 cup dairy, soy & gluten free chocolate chips for fudge topping
  • 1 tsp homemade vanilla or store bought
  • 2-3 Tbsp coconut cream milk for fudge topping
Directions
  • Step 1 Moca Brownies
  • Step 2 Heat the oven to 375 and oil a 8 X 8 baking dish! Get out the food processor or your blender!
  • Step 3 In the food processor or blender place the eggs, oil, vanilla, maple syrup and dates. Beat it until it is smooth and dates are pretty much beat to a pulp.
  • Step 4 Remove from the processor or blender and set aside. Clean the processor or blender with a good rinse.
  • Step 5 Place the almond flour, baking soda, salt into the processor or blender and pulse for a few seconds to mix well.
  • Step 6 Pour in the 6 oz of chocolate chips. Pulse until well blended like course sand.
  • Step 7 Pour in the liquid mixture of the eggs , oil, dates and vanilla. Pulse really well until smooth.
  • Step 8 Stir in the nuts and pour into your oiled baking dish.
  • Step 9 Cook for 14-18 minutes. It will feel soft in the center. Check with a tooth pick but don’t over cook. Let sit for at least 1 hours before cutting.
  • Step 10 Fudge Topping
  • Step 11 Place the 1/2 cup of dairy, soy and gluten free chocolate chips in a bowl.
  • Step 12 Nest it in another bowl of HOT water. Stir until the chips melt. Add the vanilla.
  • Step 13 Shake the coconut milk before measuring. Add a Tbsp at a time of coconut cream milk and stir. If too thick add a little more coconut cream milk.
  • Step 14 Optional: ice the brownies or use as a topping on individual servings.


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