Almond Butter Brownies w Raspberry Frosting Make your Monday better with a bro…

Almond Butter Brownies w Raspberry Frosting 🌸

Make your Monday better with a brownie 🙃 Almond butter brownies that are refined sugar and grain-free are actually BETTER than ghiradelli. The almond butter makes the brownies so creamy and moist and the dairy-free raspberry cream topping is the perfect way to add a taste of Summer.

Brownies:
– 1/3 cup of almond butter
– 1/4 cup of coconut oil (cooled, melted)
– 2 eggs (can sub flax eggs)
– 2 tbsp of maple syrup
– 2 tbsp of unsweetened almond milk
– 1/2 cup of coconut sugar
– 1/2 cup of almond flour
– 1/3 cup of cocoa powder
– 1 tsp of baking soda
– 1/2 tsp of salt
– 1/2 cup of dark chocolate chunks

Raspberry Top Layer
– 1 cup of raw cashews (soaked for 6 hours or flash soaked for 2)
– 1/3 cup of unsweetened almond milk
– 1/4 cup of pure maple syrup
– 1 tbsp of lemon juice
– 1 cup of frozen raspberries
– 1/2 tsp of vanilla extract

Brownie Directions:
1. Preheat oven to 350
2. Whisk eggs together in medium bowl
3. Add in almond butter, cooled coconut oil, almond milk, vanilla extract and maple syrup and whisk. Next, add in coconut sugar and continue to whisk
4. Add in almond flour, cocoa powder, baking soda and salt and mix until fully combined
5. IF mixture is too thick, add an additional tbsp of almond milk
6. Fold in chocolate chunks
7. Pour into parchment lined 8 x 8 pan and bake for 30-35 min

Raspberry Top Layer Directions:

1. Soak cashews in water for 6+ hours or in boiling water for 2. The longer you soak the cashews, the creamier the taste
2. Add all ingredients to a high speed blender and pulse until you have a smooth, creamy product.
3. Keep mixture in fridge while brownies cool
4. Once brownies have cooled, pour the raspberry layer on top of the brownies and chill in fridge for about an hour (or in freezer for 15 min)

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