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Chocolate Brownies with Chocolate Whip

Jayde
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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

Instructions
 

Brownie

  • Preheat the oven to 350 degrees.
  • In a medium-sized mixing bowl, combine the almond flour, cacao powder, LIVA Date Sugar, baking powder and salt.
  • Next, add in the melted ghee, eggs, vanilla and water. Mix until it is well combined.
  • Lastly, fold in the chocolate chips.
  • Line an 8-inch square brownie pan with parchment paper. Pour the batter into the lined pan and spread it out evenly.
  • 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

  • Open the can of coconut milk, pour out any of the water (you can save this for a smoothie later).
  • 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.
  • 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.