Decadent Flourless + Dairy Free Choc Brownie
With a Cocao paste lovingly named 'Yin' we thought our tribe needed to get in on this gooey goodness.
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons good quality olive oil
1 cup granulated sweetener of choice - brown or coconut sugar
3/4 cup Mamamuti cacao powder
3 large eggs
1 teaspoon vanilla extract
1/2 cup chopped Mamamuti Yin Cacao paste optional (makes it very gooey and is way nicer than using sugary choc chips)
Preheat the oven to 180C
Line an 8 x 8-inch pan with parchment paper and set aside.
In a small bowl, whisk together your dry ingredients. In a separate larger bowl, whisk together your olive oil, sweetener, eggs, cacao powder, and vanilla extract, until combined.
Gently add in your dry ingredients and mix until fully incorporated. If using chopped yin paste, fold this through at the end.
Transfer your brownie batter into the lined pan. Bake for 35 minutes, or until a skewer comes out just clean. Remove from the oven and allow to cool completely, before slicing.