Ingredients
Units
Scale
- 2 cups almond butter (I use and love Raw (non roasted best))
- 2/3 cup palm sugar (aka coconut sugar)
- 1/2 cup maple syrup (the real deal)
- 1/3 cup regular cocoa
- 1/3 cup dark cocoa
- 1/4 cup almond flour (I love and use Honeyville)
- 2 eggs
- 4 T butter (softened)
- 2 tsp vanilla extract
- 1 tsp baking soda
- Chopped Walnuts or Pecans (optional)
Instructions
- Cream the palm sugar and eggs together.
- Mix in the almond butter, maple syrup, softened butter and vanilla.
- In a separate bowl, mix the cocoas, baking soda and almond flour.
- Add to the creamed mixture, mixing well.
- Add nuts now. (if adding them)
- Pour into a 9 x 12 baking dish. (you can use bigger or smaller depending on how thick you would like them to be, be sure to adjust cook time accordingly)
- Bake at 325 for 20-30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes