Gluten Free PB & B(rownies)
A sweet treat with a taste that is NUTS (& won't leave you feeling horrible!)
Course Dessert Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes
Servings 9 Author Keri Milam
Ingredients
1/4 C almond butter
1/3 C pure maple syrup
1/4 C & 2 tbsp. coconut sugar
1/4 C melted coconut oil
3/4 C cacao powder
1 tsp. pure vanilla extract
1/4 tsp. pink Himalayan salt
2 tbsp. flax meal
1/2 C flax or almond meal
1 tbsp. gluten free flour
1/2 C ground almonds
3 chopped dates
1/2 C walnuts
drizzle of peanut butter
scoop of vegan vanilla bean ice cream
Instructions
Mix 2 tbsp. of flax meal & 6 tbsp. of water. Allow mixture to sit for 15 minutes to create flax eggs.
Preheat oven to 375 & line a baking tray with wax paper.
Whisk together almond butter, coconut oil, coconut sugar, & maple syrup.
Add cacao powder in 1/4 C increments until you create a frosting-like mixture.
Whisk in vanilla extract, salt, flax eggs, & flour mix until the batter is thick.
Mix in chopped dates & walnuts.
Bake for 30-40 minutes & let cool for 30 minutes on a cooling rack.
Top with vegan ice cream, peanut butter, or both.
Pro Tips
Booja Booja & So Delicious are my favorite dairy free ice cream brands!
No cacao powder, only nibs? No problem! Pulse the nibs in a food processor to create powder.
The gluten free flour I use in this recipe all depends on what I have my house. I like King Arthur's brand for baking, but brown rice, coconut, arrowroot, chickpea, or even more almond flour could work.
Want your PB to be a bit more "drizzle-esque?" Stir in a small bit of melted coconut oil.