Gluten Free PB & B(rownies)

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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

1. Mix 2 tbsp. of flax meal & 6 tbsp. of water. Allow mixture to sit for 15 minutes to create flax eggs.

2. Preheat oven to 375 & line a baking tray with wax paper.

3. Whisk together almond butter, coconut oil, coconut sugar, & maple syrup.

4. Add cacao powder in 1/4 C increments until you create a frosting-like mixture.

5. Whisk in vanilla extract, salt, flax eggs, & flour mix until the batter is thick.

6. Mix in chopped dates & walnuts.

7. Bake for 30-40 minutes & let cool for 30 minutes on a cooling rack.

8. 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.