More of that light side/dark side dessertyness.
I actually made these last weekend but have been too busy/lazy/my novel is too good lately to actually get around to posting them. But they happened to be a big hit with the fam so I thought I would be nice and share them. These went well together—the super dense fudgy almond butter brownies played nicely with the lighter caramel bars—those aren’t super sweet, so it made a nice contrast.
I’m feeling a little brain dead today so pardon the lack of text and written nonsense, I’ll just leave you with the photos and that drool that just hit your keyboard…
Almond Butter Brownies
Super fudgy, tall brownies with a chewy crust. These are honey sweetened, and you could definitely taste the honey in my batch. I liked it, as a change from the typical brownies that I make, but if you’re not a fan of honey flavor in baked goods, I would sub maple or another liquid sweetener. Recipe only slightly adapted from Smells Like Brownies, here! Makes one 8 by 8 square pan (I had to use round since the square pan I have was currently in use, but I think there’s something weird about round brownies…). Gluten free, grain free, refined sugar free!
- 2 eggs
- 1/2 c raw, runny honey
- 2 tsp vanilla extract
- 1 c organic almond butter (mine was unsalted)
- 6 tbsp cocoa powder
- 1/2 tsp baking soda
- generous pinch of salt
- 1/3 c extra dark chocolate chips
Preheat the oven to 325, and lightly grease pan of choice with coconut oil.
In a medium bowl using an electric mixer, beat together eggs, honey, and vanilla until smooth. Beat in almond butter. In a small bowl, whisk together cocoa powder, baking soda, and salt. Stir dry into wet, mixing until just combined and adding in chocolate chips. Pour the batter into the prepared pan, and bake 25-30 minutes. The center should be slightly puffed, and a toothpick should come out mostly clean (a teeny bit of fudgy is okay, but excessively under baked is ew). Let cool completely before slicing, and store any leftovers in a sealed container in the fridge.
Salted Caramel Coconut Bars
This one is slightly adapted from Quiche-a-week (love that blog!) here! Chewy, thick salty-caramel-chocolate-spelt-coconut things. Vegan, refined sugar free! They’re made with spelt flour, which can be easier to digest than wheat, even if you aren’t wheat intolerant (though this is *not* gluten free). Yield: 9-12 bars, in an 8 by 8 pan.
For the caramel:
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- 2 tbsp coconut sugar
- 1/4 c unsweetened almond milk
- a hefty pinch (1/4+ tsp) sea salt
For the barz:
- 1.75 c spelt flour
- 1/4 c almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/4 c shredded, unsweetened coconut
- 4 tbsp melted coconut oil
- 4 tbsp peanut butter (preferably the separating kind)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed+6 tbsp water (2 flax eggs)
- 1/3 c dark chocolate chips
- up to 1/4 unsweetened almond milk
Make the caramel first so it has a little time to cool! In a saucepan, melt coconut oil, coconut sugar, and maple until it starts to fizz and thicken. When it starts bubbling, add the almond milk. Let it bubble for just a bit, then turn the heat down to low and let it simmer for 3 ish minutes. Stir only occasionally, but mostly just let it sit. Once it’s thickened a little (almond milk won’t thicken too crazy much), turn off the heat, stir in the sea salt, and let it cool.
For the barz….
Preheat the oven to 325 and grease an 8 by 8 pan with coconut oil. Make your flax eggs and then set them aside to gel.
In a largeish bowl, whisk together spelt flour, almond flour, sea salt, baking soda, and shredded coconut. In a smaller bowl, whisk together melted coconut oil, peanut butter, maple syrup, and vanilla. Add in flax eggs, then stir the wet into the dry until just combined. You’ll need more moisture in the dough since spelt flour can be dry—I added about a 1/4 c of almond milk a tablespoon at a time until the dough was the right consistency. Fold in the chocolate chippies. Spread half the batter into your prepared pan (using your hands is encouraged), then pour half the caramel over the first layer. Add more chocolate chips to this middle layer because… just because. Spread the other layer of dough over the caramel (it’ll get messy but it’s dessert so who cares?), then pour the other half of the caramel over the top.
Bake for 30-35 minutes, until a tester comes out clean. Let cool on a rack, then slice and eat/store!