SafePlates

Ingredients

• 200 g dark chocolate (vegan, sugar-free)
• 100 g almond butter
• 240 ml almond milk
• 150 g ground almonds
• 50 g cocoa powder (unsweetened)
• 1 tsp baking powder (gluten-free)
• 1 pinch of salt
• 100 g erythritol or another sugar-free sweetener
• 2 tbsp flaxseeds mixed with 6 tbsp water (as an egg substitute)

Instructions

1. Preheat the oven to 175°C and grease a square baking pan (approx. 20x20 cm) or line it with parchment paper.
2. Prepare the flaxseed egg substitute by mixing the flaxseeds with water and letting them sit for about 15 minutes to thicken.
3. Melt the chocolate gently in a double boiler or in the microwave and let it cool slightly.
4. In a large bowl, mix the almond butter, almond milk and the cooled chocolate mixture. Add the flaxseed egg substitute and stir well.
5. In another bowl, mix the ground almonds, cocoa powder, baking powder, salt and erythritol.
6. Combine the dry ingredients with the wet mixture and stir until a smooth batter forms.
7. Pour the batter into the prepared baking pan and smooth the surface.
8. Bake the brownies for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the brownies cool completely in the pan before cutting.
10. Cut the brownies into evenly sized pieces and serve.