I know, I know, another brownie recipe? Every few months I seem to come up with a new brownie recipe…Double Chocolate Mini Brownies, brownies made with zucchini, brownies made with bananas, brownies made with black beans, and brownies made with ground walnuts.
Trust me, these ones are different! These are made with shredded coconut
7 ounces dark chocolate, 72% cocoa
1 cup coconut oil
¾ cup raw honey (or pure maple syrup)
2 tablespoons vanilla extract
½ teaspoon almond extract
1½ cups blanched almond flour
¾ cup unsweetened shredded coconut
1 teaspoon sea salt
Preheat oven to 350 degrees F. Lightly grease a mini muffin pan with coconut oil.
In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
In a medium bowl combine the almond flour, coconut and salt. Add the wet ingredients and mix well. Mix in the chocolate chips.
Fill the mini muffin tins nearly to the top. Bake for about 15 minutes, until golden and set. It’s OK for the middles to be a moist, this is the best part!
Store in an airtight container in the fridge. Enjoy!