If there is one thing I love to make most, it would be brownies. You could say Eli and I have a slight obsession…
Usually we just end up throwing a ton of different ingredients in a bowl and end up with a different version of brownies every time. Then when they come out of the oven tasting amazing, we wished we had written down what we had put in them.
Sometimes it’s good to change things up a little.
This time I decided to make raw brownies.
I didn’t try to disguise them as healthy by any means.
Instead I went all out.
I melted down chocolate chips to add a nice thick layer of melt-in-your-mouth chocolate to the outside. And then I sprinkled my candied cacao nibs and sea salt on top.
Let’s just say these raw brownies take the normal fresh out of the oven boxed brownies to a whole other level.
- ½ cup cacao powder
- ½ cup coconut flour
- 1 tbsp coconut butter
- 1 tbsp coconut oil
- ¼ cup +2 tbsp almond milk
- ¼ cup maple syrup
- 4 tbsp almond butter
- pinch of sea salt (plus more for sprinkling on top)
- 1½ cup melted chocolate chips (for the chocolate coating)
- ⅓ cup candied cacao nibs (for sprinkling on top)
- Mix all of the ingredients in a bowl by needing the dough until evenly mixed.
- Line a baking sheet with parchment paper. Roll the brownies into 1 inch balls, and evenly space on the cookie sheet.
- In the microwave or a double broiler, melt chocolate chips until smooth and creamy. Using a fork or spoon, roll the brownies in melted chocolate until evenly coated, then place back onto the cookie sheet.
- Sprinkle cacao nibs and sea salt on all of the brownies, make sure to do right away before the chocolate hardens.
- Place in the fridge for at least 30 minutes before serving.