Monday’s post was about the pitfalls of refined sugar and doing your best to avoid it, however, I also believe that you can’t deprive yourself of sweetness all the time. I believe that if you’re going to indulge however, you should be choosy; Eat in moderation and choose deserts that are made with wholesome ingredients.
Here’s a little something for your sweet tooth:
Double Chocolate Mini Brownies
Ingredients:
• 3.5 oz dark chocolate (72% cocoa or higher – I use Camino Brand)
• 1/2 cup coconut oil
• 1/3 cup raw honey
• 2 eggs
• 1 Tablespoon vanilla extract
• 3/4 cup blanched almond flour
• 1/2 tsp sea salt
• 1/2 cup mini chocolate chips (72% cocoa or higher- I use Camino Brand)
How to:
Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil.
In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add the eggs, and vanilla extract.
In a medium bowl combine the almond flour and salt. Add the wet ingredients and mix well. Stir in the mini chocolate chips.
Fill the mini muffin tins nearly to the top. Bake for 15-20 minutes until golden and set, watch to not over-bake!
TAKE NOTE: Allow the brownies to cool in the pan – if you don’t wait then they fall apart!
Happy Friday all!
Daniela Nahas