This recipe is to “healthy” desserts what a little black dress is to a wardrobe: a must-have. In fact, it’s probably one of the first chocolate cakes I made (over and over again) when I went sugar and gluten free. It’s chocolatey, gooey and delicious – a perfect end to a meal or a great snack on days you really want a treat.
Note: At home, I have a small 4-inch square pan I use for this recipe – it makes about 8 small brownies. If you wanted, you could also double the recipe and use an 8 or 9-inch square pan.
Ingredients
- 1/4 cup butter or coconut oil (it will have a more coconutty taste if you use it)
- 1/3 cup coconut nectar
- 1 tsp vanilla extract
- 1 egg
- 2/3 cup almond flour
- 3 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350F
- Line a 4-inch square pan with parchment paper that has been greased
- Mix butter/coconut oil and nectar thoroughly in a large bowl until it is smooth
- Add all the other ingredients and mix well
- Pour into baking pan and place in the oven for 10-15 minutes
- Cool and cut into squares
Hi! can I substitute coconut nectar with honey? love this recipe, gonna try it tonight if I can find some substitution for cococun nectar :-). oh, and love your blog too!
Thanks Ellie!! I have never tried the recipe with honey because I have fructose malabsorption and honey has lots of fructose but the texture is similar to that of coconut nectar so I don’t see why you couldn’t replace it. My only doubt is whether or not you will have a strong honey taste? Let me know how it goes!
sure will do! I’ll try the recipe over the week end and let you know. 🙂