These gluten-free, Flourless Almond Brownies are a quick and delicious way to satiate your post-meal dessert cravings.


1 cup Unsweetened Almond Butter, creamy 

½ cup  coconut sugar

¼ cup pure maple syrup

2 eggs

1 tbsp coconut oil, melted and cooled

⅓ cup unsweetened cocoa powder

¼ tsp baking soda

⅛ tsp salt

¼ cup dark chocolate chips

For the topping:

2 tbsp chocolate chips

½ tsp coconut oil

Sea salt, for sprinkling on top


  1. In a bowl, add unsweetened almond butter, coconut sugar, pure maple syrup and eggs. Mix until smooth and well combined.
  2. Next add melted coconut oil and mix again until smooth. Add in the unsweetened cocoa powder, baking soda and a pinch of salt and mix well.
  3. Stir in chocolate chips. Make sure the batter is thick!
  4. Add your batter to the prepared pan and spread it out evenly. Bake for 15-20 minutes at 175C in a preheated oven. Or until a toothpick comes out clean with crumbs. These taste the best when underbaked! Allow the brownies to cool in the pan for 20-30 min before removing or cutting.
  5. For the icing: Add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until the chocolate is smooth and melted. Generously drizzle the melted chocolate over the brownies and sprinkle some sea salt.
  6. Cut into squares. Serve warm. Enjoy!

Tip: These brownies are super fudgy and taste delicious when eaten straight from the fridge!


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