Raw Almond Espresso Fudge Brownies

• Baking & Spices

  • 1/2 tsp Almond extract, pure
  • 3 cups Almond flour
  • 1/3 cup Cacao powder or cocoa powder, raw
  • 2 oz Dark chocolate
  • 1 Espresso/coffee beans
  • 1 Frosting and toppings
  • 1/8 tsp Himalayan salt
  • 3 pinches Sea salt flakes, coarse
  • 1 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 1/4 tbsp Coconut oil

• Nuts & Seeds

  • 2 oz Almonds, raw
  • 1 tbsp Chia seeds

• Drinks

  • 2 tsp Espresso, powder

• Liquids

  • 2 tbsp Water

• Other

  • 6 (about 4 ounces total or 115 grams, pitted medjool dates, pitted

Found on tasteloveandnourish.com

Description

Ingredients

• 1 tablespoon chia seeds
• 2 tablespoons water
• 3 cups (300g) almond flour
• 6 (about 4 ounces total or 115 grams, pitted) Medjool dates, pitted
• ⅓ cup (31g) raw cacao powder or cocoa powder
• 2 teaspoons espresso powder
• ⅛ teaspoon Himalayan salt
• 1 tablespoon coconut oil, room temperature
• 1½ teaspoons pure vanilla extract
• ½ teaspoon pure almond extract
• Frosting and Toppings
• 2 ounces dark chocolate
• ½ teaspoon coconut oil
• 2 ounces chopped raw almonds
• few pinches coarse sea salt flakes
• crushed espresso/coffee beans (optional)

Directions

• Line an 8-inch square baking pan with parchment.
• In a very small bowl, combine the chia seeds with the water. Stir to get the seeds wet and set aside for at least 10 minutes.
• In the bowl of your food processor, combine the almond flour, dates, cacao powder, espresso powder, salt, coconut oil, vanilla and almond extracts along with the chia mixture. Run the processor for about 30 seconds. Stop the machine and scrape down the sides. Run the processor again until the dough comes together in a ball. This may take another 30 to 40 seconds.
• Remove the dough ball carefully from your processor and place it in the prepared baking pan. Use your fingers to press the dough out to all sides. Smooth the top by using a flat bottomed cup to press down. Set aside.
• In a small bowl, combine the dark chocolate and the coconut oil. Melt it in your microwave for 30 seconds. Give it a stir and continue melting in 20 to 30 second intervals until melted.
• Remove the brownies from the pan by lifting them straight out with the parchment. Place them, with the parchment, onto a small baking sheet or cutting board. Its much easier to frost them this way. Pour the frosting on top and spread thinly with an offset spatula. Sprinkle the top with the chopped almonds, a few pinches of coarse sea salt and, if youd like, some crushed espresso beans.
• Refrigerate to set for about 2 hours. Cut into 16 two-inch pieces. Store in an airtight container either in the fridge or at room temperature.