Vegan Paleo Chocolate Brownies
INGREDIENTS
85g unsweetened 100% chocolate
2 tablespoons coconut oil or butter
30g arrowroot starch
2 tablespoons dairy free milk
40g maple syrup
110g coconut sugar or SugaVida
1 teaspoon vanilla extract
1/8 teaspoon salt
150g ground almonds
METHOD
Preheat the oven to 170C and line a 7-inch by 7-inch baking tin with parchment paper.
Gently melt the baking chocolate and coconut oil/butter in a heat-safe bowl over a pan of boiling water. In a large mixing bowl combine the arrowroot, milk, and maple syrup and use a whisk to stir them together, breaking up any lumps. Add in the melted chocolate and oil/butter, along with the coconut sugar, vanilla extract, salt, and stir well. Add in the ground almonds, and stir, creating a thick and uniform batter.
Use a spatula to spread the batter evenly into the bottom of the lined baking tin, and smooth the top. This batter is much thicker and stickier than traditional brownie batter so you'll definitely have to use the spatula to spread it well. Bake at 170C for 25 minutes, until the top is starting to crack.
Let them cool completely before cutting them into squares. Once they are cool, cut them into 16 squares and serve at room temperature. These brownies can be stored at room temperature in an airtight container for up to a week, or in the fridge for longer.
