Fudgy Coconut Brownies
Enjoy these yummy Fudgy Coconut Brownies as a sweet treat with your sweetie this Valentine’s Day! These are super easy to whip up, grain-free, with zero refined sugar and full of healthy fats from a variety of sources.
You’ll need basic grain-free ingredients including almond flour and arrowroot or tapioca flour and I highly recommend trying out Santa Barbara’s Cocoa Powder and 100% Unsweetened Chocolate Chips! Both are staples in our house. Not a fan of coconut? Sub in Oregon Hazelnuts, pecans, or roasted chopped almonds instead.
That’s the beauty with most recipes, they can be tweaked to suit your taste and sensitivities!
This recipe is inspired by an issue of Clean Eating magazine. The original recipe calls for twice the sugar, half of it being coconut sugar which I don’t do well with, it is too refined for me. It also called for espresso which I also don’t tolerate. And there was no coconut or seed butter!
I took the recipe and ran with it and now without further banter, here it is! Below is a button where you can get the recipe as an easy to print PDF file. Scroll past this to access the recipe right here on the page!
Fudgy Coconut Brownie Recipe
Save or print this handy recipe card!
Fudgy Coconut Brownie Recipe
Ingredients
1 cup Almond flour
1/4 cup arrowroot or tapioca flour
1/4 cup Santa Barabara Cocoa Powder
1/4 baking soda
1/4 tsp unrefined salt
1/4 cup sunflower butter
1/4 pastured butter, melted
1/2 cup maple syrup
1 pastured egg
2 tsp vanilla extract
1/3 cup shredded dried coconut
1-2 handfuls of unsweetened chocolate chips
Top with…
More Chocolate Chips
Dried Coconut flakes or chips
Directions
Preheat oven to 350°F. Generously butter a 9x9 baking dish
Combine dry ingredients and whisk them together. Add wet ingredients and combine well. Then fold in chips and coconut. Transfer to a prepared baking dish and spread evenly. Add optional toppings.
Bake 18-20 minutes. Let cool for at least an hour before cutting. Store leftovers in the fridge.
Enjoy.
stay nourished,raina