Almond butter choc brownies

Ingredients

• 1 cup almond meal
• ¼ cup cacao powder
• ½ cup roughly chopped almonds (activated if possible) plus extra to serve
• ½ cup maple syrup
• ½ cup almond butter
• 2 tbsp coconut oil, melted
• Pinch of salt flakes
• ¼ cup almond milk (if needed)
• Coconut ice-cream (optional), to serve

Method

Preheat the oven to 180°C and line a 21 centimetre x 18 centimetre baking tin with baking paper.

Place the almond meal, cacao and chopped almonds in a large bowl and mix together. Make a little well in the centre of the mix and pour in the maple syrup, then add the almond butter, coconut oil and salt and give everything a good old mix about to form a smooth batter, gradually adding the almond milk if it needs thinning out.

Using a spatula, scrape the mix into the prepared baking tin and smooth the top. Scatter over a few extra chopped almonds and bake for 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool on a wire rack for 15 minutes before cutting into 12 pieces.

Recipe by Lola Berry.

These recipes are a taste of Food to Make You Glow by Lola Berry, published by Plum. Available now, $39.99.
Serve warm or cold with a scoop of coconut ice-cream for dessert