Grain-Free | High Protein | Low Carb | Paleo | Vegan | Vegetarian
Serves: Makes 8x8 baking dish
Time: 20 minutes
1 cup seed butter, room temperature
3/4 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
4 large eggs
1/3 cup coconut milk or other dairy-free milk
2-1/2 cups (155 grams) almond flour
2 teaspoons (8 grams) baking powder
1 cup dairy-free chocolate chips
3/4 cup coconut milk
¼ cup cocoa powder
2 cups desiccated coconut
Preheat the oven to 350F (180C). Grease an 8-inch baking pan, then line the bottom with parchment paper.
In a large mixing bowl, add the seed butter and sugar, and beat with an electric mixer on high speed until fluffy, about 2 minutes. Beat in the vanilla and the eggs until thoroughly combined, about 1 minute.
In a medium bowl, whisk together the almond flour, and baking powder. Add t seed butter mixture and beat until combined. Add the milk and beat until combined.
Pour the batter into the prepared baking pan. Bake for 20 – 25 minutes, or until the top springs back when pressed or an inserted skewer comes out clean from the centre. Remove from oven and let cool about 10 minutes, then transfer to a wire rack to cool as desired. Slice into 2-inch squares.
For the topping: In a medium bowl, add the chocolate chips and coconut milk. Melt in microwave for about 3 minutes. Whisk in cocoa powder. Spread Coconut on a plate.
Dip squares into chocolate coating then coat with coconut. Place on wire rack. Serve and enjoy!