• 1 cup Onnit Salted Almond Fatbutter®️
  • ⅓ cup almond slivers
  • ¼ cup coconut oil*, melted
  • ¼ cup cacao or cocoa powder
  • 1 tsp. vanilla extract
  • 3 tbsp. unsweetened almond milk
  • ¾ cup finely ground almond flour
  • 1 ½ tsp. baking powder
  • ⅛ tsp. salt
  • 1 egg**
  • ⅓ cup canned coconut cream
  • ¼ cup Truvia***
  • ½ cup dark chocolate chips****
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add the wet ingredients: Salted Almond Fatbutter®️, coconut oil, vanilla extract, unsweetened almond milk, egg, and coconut cream. Mix thoroughly to combine.
  3. In medium mixing bowl, add the dry ingredients: cacao powder, almond flour, baking powder, salt and Truvia. Mix, then add the dry ingredients to the wet ingredients. Stir to combine. The batter will be very thick.
  4. In a Pyrex or non-stick baking 8x8 pan. Grease the bottom sides with coconut oil. Sprinkle ½ of the chocolate chips and almond slivers on the bottom, then pour the “batter” on top and sprinkle with the other half of the chocolate chips.
  5. Bake for 15 minutes. Let cool, then cut into 16 squares. Store brownies in an airtight container in the fridge.
*Look for virgin, unrefined, cold-filtered **For more cake consistency, use 2 eggs *** I like the way Truvia bakes, but feel free to substitute with other sweeteners; I just can’t vouch for the taste. ****We used Enjoy Life dark chocolate morsels, but to decrease sugar intake, you can use Lily’s Stevia-sweetened mini chocolate chips instead.