We know that many of you take January as a time to recharge and detox. If you're recovering from all those holiday treats and still getting cravings, this is a guilt-free and delicious recipe that will satisfy that sweet tooth. This recipe is also paleo-friendly and vegan!
½ cup creamy almond butter or cashew butter
2 TBS coconut oil melted
2 TBS maple syrup (or honey
2 TBS unsweetened vanilla almond milk
2 TBS coconut sugar
½ tsp pure vanilla extract
1/3 cup cocoa powder
½ tsp baking soda
1/2 tsp baking powder
¼ tsp sea salt
¼ cup mini chocolate chips
Preheat your oven to 350 degrees F.
Grease an 8x4” loaf pan or a 5" baking pan** with coconut oil, set aside.
In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
Add honey (or maple syrup), coconut sugar, almond milk and vanilla. Stir well.
Add dry ingredients to wet ingredients and stir until well combined.
Gently fold in mini chocolate chips.
Spread batter in your prepared 8x4” loaf pan.
Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.