Brownies were not something I grew up eating in Moldova. I was a freshman in an American college when I had my first brownie and I just about melted on the floor. It was so sweet and chocolaty. It didn’t take long before I was making brownies from the box while munching on cheetos at one o’clock in the morning. I really lived it up in college.
Once I began my journey with whole foods and healthy eating I stopped making brownies from the box. At first my brownies where made with organic unbleached white flour and organic white sugar. Then I made the next step and replaced the white sugar with raw honey. The final step came when I discovered that I am sensitive to gluten thus I had to replace the white flour to almond flour. This is a recipe that I have made for a couple of years now, slowly changing the ingredients to better suit my needs. This time I also replaced the raw whipped cream with whipped coconut milk. Why? No, I have not become dairy intolerant. Some of my dear friends are though, so I have been experimenting with recipes that are dairy free so I can still make delicious alternatives when they come over.
- 2 cups of almond flour
- 1/2 cup of organic cocoa
- 3 – eggs
- 1/3 cup of coconut oil, if not dairy free you can replace it with cultured butter (source)
- splash of vanilla
- 1/2 tsp of salt
- 1 tsp of baking powder
- 1/2 cup of raw honey or maple syrup
- 1 cup whole fat coconut milk
- 1/3 cup of honey
1. Turn the oven at 375*.
2. Mix two cups of almond flour, 1/2 cup of cocoa powder, 1/2 tsp of salt, and 1 tsp of baking soda together.
(You want it the mixture to look like this.)
3. Heat up the coconut oil.
4. Pour it in a large bowl.
5. Add three eggs.
6. Mix it vigorously. Not as vigorously as me though. I got a little carried away and dumped some on the table and on my camera lens. Ooops!
7. Add the 1/2 cup of honey to the egg and coconut oil mixture.
8. Give it a good stir.
9. Pour the liquid onto the dry ingredients.
10. Mix it.
11. Pour the brownie batter into a baking sheet greased with coconut oil.
12. Bake at 375* for about 15-20 minutes.
13. Take it out and let it cool off.
This is optional. You may serve the brownie by itself, with ice cream, raw whipped cream, or whatever you want. If you want to try a whipped coconut milk cream, here it is.
1. Combine 1/2 cup of raw honey and 1 cup of full fat coconut milk.
2. Using a hand blender, mix it for about ten minutes. It is won’t raise up in peaks like regular cream. In fact, at room temperature it will be a bit too runny. But if you throw it in the fridge or freezer for a few minutes, it will turn stout and foamy – just begging to be loaded onto the brownies!
I love this desert. I don’t make these as sweet as I used to, so please taste the batter and if you like your brownies sweeter, just add a little bit more honey.
Enjoy and let me know what you think!