For those with dietary challenges, it is sometimes difficult to find a little something sweet that doesn’t taste awful. After much trial and error I am very happy with the results of this recipe. This is a gluten free, dairy free and egg free recipe that is absolutely delicious. This ends up being a chocolate brownie that is more like the flourless chocolate cake you find on many gourmet websites. Bake this and enjoy!
1 3/4 cup King Arthurs almond flour or almond meal
1/2 cup Hershey cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 EnerG eggs replacer (3 teaspoons EnerG powder + 4 tablespoons warm water, whisk together in a small bowl) (You can use 2 eggs if you prefer)
1/3 cup xylitol sweetener
1 teaspoon vanilla
1 cup Silk unsweetened almond milk (or 1 cup Silk dark chocolate almond milk which does have some sugar)
1/3 cup coconut oil
1 cup Enjoy Life dark chocolate chips
Preheat oven to 350. Use a little coconut oil to grease an 8×8 inch pan. In a medium mixing bowl mix together the almond flour, cocoa, baking powder, baking soda, salt and xylitol. Mix the dry incredients well. In the small bowl with the EnerG egg replacer add the coconut oil, vanilla and almond milk and mix well. Add the wet ingredients to the dry ingredients and mix well. Add the chocolate chips and mix well. Pour the batter into the greased pan and bake for 30 minutes. I noticed during the baking that the center puffed up but then sunk a little after that. I would watch for that to test doneness because the normal toothpick test doesn’t work because of the chocolate chips. Cool before cutting.