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
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.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.