Almond Butter Dark Chocolate Brownies!

These are SOOOOO delicious, made with whole, real ingredients, gluten-free, and couldn’t be easier to make! I like them made with 1/2 cup sugar, but if you like sweeter brownies, you can use the higher measure. Feel free to add coconut flakes, walnuts, or other ingredients – this is a great base for experimentation!

Mix together in bowl:

2 cups almond butter
3 eggs (I have heard that vegan egg substitutes work great; I have not tested them)
1/8 cup pure cacao or cocoa powder
1 tablespoon vanilla extract
1/2 – 1 cup coconut sugar
1/2 cup coconut milk
1/2 tsp sea salt
1 tsp baking soda

Then, stir in:
2 bars 70%+ cacao, roughly broken (I love Theo’s because it is organic and fair trade … and delicious!)

NOTE: use chocolate chips only as a last resort – they tend to melt into the batter and get lost, while the larger chunks make great chocolatey bits in the brownies!

Spread into 13 x 9 pan lined in parchment paper. Bake in 325 degree oven for 25 minutes or until firm, and top bounces back when touched.

If desired, garnish with homemade cocoa sugar: use a Vitamix to blend together 1/4 cup coconut sugar with 1/4 cup cocoa powder until super-fine (will start to float out the top of the blender vent holes). Sprinkle through fine mesh sieve onto brownies.