One bowl vegan dark chocolate espresso brownies

• Produce

  • 1/2 cup Cacao powder

• Refrigerated

  • 1/2 cup Almond milk

• Canned Goods

  • 2/3 cup Apple sauce, unsweetened

• Baking & Spices

  • 1 cup Almond flour
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 handful Cacao nibs to sprinkle over
  • 1 cup Coconut sugar
  • 1 dash Sea salt, fine
  • 1/2 cup Spelt flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1/2 cup Coconut oil

• Drinks

  • 1/4 cup Espresso

• Other

  • 1 cup Dark chocolate chips or chunks

Found on vanillacrunnch.com

Description

Ingredients

• 1 cup almond flour
• ½ cup spelt flour
• 1 cup coconut sugar
• ½ cup cacao powder
• 1 tbsp baking powder
• 1 tsp baking soda
• ⅔ cup unsweetened apple sauce
• 2 tsp apple cider vinegar
• ½ cup almond milk, room temperature
• ½ cup coconut oil
• ¼ cup espresso
• 1 tsp vanilla extract
• a dash of fine sea salt
• 1 cup dark chocolate chips or chunks
• a handful of cacao nibs to sprinkle over

Directions

• Preheat oven to 350F.
• Line a 8X8 baking dish with parchment paper or use a silicon baking form
• In a large bowl, combine the dry ingredients (flours, baking powder, soda, salt and cacao powder
• In another bowl combine your wet ingredients until well combined.
• Add the wet ingredients mixture to the dry one and gently mix.
• Fold in chocolate chips and sprinkle cacao nibs over brownies.
• Pour batter into baking pan and bake for about 20-25 minutes.
• Remove from oven, then let cool.
• Place in the fridge before slicing in order to get beautifully square shaped brownies.