My black almond & coconut brownie is a super easy and quick dessert recipe that you can make in an hour. The ruby chocolate and vanilla give it a complex taste and aroma that will satisfy even the most demanding palates. And the texture is absolutely amazing! Fluffy and light, while, at the same time, creamy and moist.

Please note that this dessert recipe isn't 100% refined sugar-free. Ruby chocolate is made with sugar. But, as always, I never add sugar and rely on sugar alcohols.

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Black Cocoa: [ Ссылка ]

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Ingredients

180 g almond flour
40 g coconut flour
40 g coconut flakes
40 g black cocoa
10 g baking powder
pinch of salt
200 g erythritol
5 eggs (at room temperature)
250 g coconut yogurt (cool or at room temperature, not cold)
125 ml buttermilk (at room temperature)
60 g butter (melted)
20 ml grapeseed oil
2 tsp. vanilla paste
200 g ruby chocolate chips (+100 g melted, +40 chopped, optional)

Directions

1. In a large mixing bowl, combine all the dry ingredients, except for the erythritol, with a whisk.

2. Start mixing the coconut yogurt on low speed and add the eggs. Mix for 2 minutes on high.

3. Add the erythritol and mix in high speed for 5 minutes.

4. Add the grapeseed oil and the vanilla and continue mixing. Add the buttermilk.

5. Pour the egg mixture over the dry mix and combine everything into a batter.

6. Mix a teaspoon of batter with the lukewarm butter and then add it to the black almond & coconut brownie batter. Mix very well and then incorporate the ruby chocolate.

7. Pour the batter into your baking pan and level it. Bake the black brownie at 190°C (374°F) in a preheated oven for 30 minutes. If you want the brownie to be a little drier, keep it in the oven for 5 to 10 minutes longer.

8. Let it cool down to room temperature and enjoy it!

OPTIONAL

a. Melt 100 g of ruby chocolate on a water bath and slather it on the hot brownie.

b. Springle 40 g of ruby chocolate on top.

#blackalmondcoconutbrownie #rubychocolate #noaddedsugarbrownie

Music by Patrick Patrikios.

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