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This almond butter brownie pie is one of my favorite chocolate desserts! The fun thing about these brownies is they are so clean and also so incredibly rich. There are a few ways to play around with this dessert and that’s what makes it one of my favorites.
Try swapping out the almond butter for peanut butter to make a delicious peanut butter brownie that is just divine! (Not for Passover, unless you use kitniyot.) I love to serve these brownies frozen with a little vanilla ice cream. They hold up the best and simply melt in your mouth. Another option is to split the recipe into two six-inch round pans. After baking, freeze both halves separately, then stack them with a layer of chocolate or vanilla frosting to make a layered brownie cake. However you choose to serve these, they will be delicious!
1 ripe banana
1/2 cup Gefen Almond Butter or other natural almond butter (creamy or crunchy)
1/2 cup Gefen Almond Flour
1 tablespoon coconut flour
1/4 cup Gefen Cocoa Powder
1/3 cup coconut sugar (or agave)
2 tablespoons melted coconut oil
1/2 teaspoon baking soda
1 teaspoon Gefen Vanilla Extract
1/2 cup Glicks Chocolate Chips
1 teaspoon coconut oil
Preheat oven to 350 degrees Fahrenheit.
Mash banana in a medium-large bowl, then add almond butter and mix. Add almond flour, coconut flour, cocoa powder, coconut sugar and mix. Finally, add coconut oil, baking soda, and vanilla, and mix to combine. You can add chocolate chips into the brownies, if desired, or save the chocolate for the topping.
Pour into a round or square eight-inch pan. Bake for 20 to 25 minutes. Let cool for five minutes.
Melt coconut oil and chocolate chips and mix until smooth, then drizzle over brownie pie. Store in the freezer to maintain freshness.
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what can you substitute for the coconut flour?
Almond flour, rice flour or flax meal!