Super simple, easy and healthy, this Raw Almond Espresso Fudge Brownie recipe is made with no refined sugars, is low carb, vegan, paleo and gluten free. Each serving has less than 180 calories and just 6 grams of sugar!
6about 4 ounces or 115 grams medjool dates, pitted
1/3cupcocoa powder or raw cacao powder
1/8teaspoonpink Himalayan or fine sea salt
1 1/2teaspoonspure vanilla extract
1/2teaspoonpure almond extract
<b>Frosting and Toppings</b>
1 1/4tablespoonscoconut oil
sea salt flakes
crushed espresso beans(optional)
Line an 8-inch baking pan with parchment.
In the bowl of your food processor, combine all of the ingredients from the almond flour to the water. Process and pulse until combined. When the mixture begins to come together, it should be done.
Press the brownie mixture into the pan with a wooden spoon or your hands. I like to use a piece of parchment to press and smooth the top.
In a small bowl, melt the dark chocolate and the coconut oil in the microwave or over a double boiler. Stir to combine, then pour over the top of the brownies. Spread to smooth and sprinkle the top with the crushed almonds, some sea salt flakes and crushed espresso beans.
Place the pan in the refrigerator for about two hours to set. Cut into squares for serving.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com