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Jayde

Chocolate Brownies with Chocolate Whip

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Ingredients Method Notes

Ingredients
  

Brownies
  • 3/4 cup LIVA Date Sugar
  • 1 cup almond flour
  • 1/4 cup cacao powder
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup ghee, coconut oil or organic butter melted
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3 tbs. water
  • 1/2 cup chocolate chips
Chocolate Whip
  • 1 tbs. cacao powder
  • 1 can full-fat coconut milk refrigerated for at least two hours
  • 3 tbs. LIVA Date Sugar
  • 1 tsp. coconut oil melted

Method
 

Brownie
  1. Preheat the oven to 350 degrees.
  2. In a medium-sized mixing bowl, combine the almond flour, cacao powder, LIVA Date Sugar, baking powder and salt.
  3. Next, add in the melted ghee, eggs, vanilla and water. Mix until it is well combined.
  4. Lastly, fold in the chocolate chips.
  5. Line an 8-inch square brownie pan with parchment paper. Pour the batter into the lined pan and spread it out evenly.
  6. Bake in the oven for 30 minutes or until a toothpick comes out clean from the centre. Remove from the oven and let cool. Once cooled, slice and then ice with frosting.
Chocolate Whip
  1. Open the can of coconut milk, pour out any of the water (you can save this for a smoothie later).
  2. In a medium mixing bowl, combine the cacao powder, coconut milk (fat only no water), LIVA Date Sugar, and coconut oil. Mix using a mixer for 2 minutes. You will notice it will begin to thicken and form peaks.
  3. Add a tablespoon to each of the brownies and enjoy!

Notes

  • Please be sure to use Full fat coconut milk or coconut whip from a can. You can find BPA-free cans. If you use coconut milk from a carton or light coconut milk, the recipe will not work. Once you refrigerate the coconut milk, drain the liquid so you only have the thick fat left.