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Coffee Brownie Torte Recipe
If you're a coffee and chocolate lover, this dessert is for you! This Coffee Brownie Torte is so moist and fudgy, you'd never even know it's gluten free, dairy free and refined sugar free!
INGREDIENTS1¼ cups chickpea flour ⅔ cup Navitas Organics Cacao Powder 1 tsp. baking soda ½ tsp. salt ¼ cup instant coffee ¼ cup boiling water ¾ cup coconut oil, measured, then melted 1¼ cup coconut sugar ¾ cup pure maple syrup ½ cup almond butter, unsweetened 2 tsp. vanilla extract 3 eggs, room temperature 1 cup semi-sweet paleo chocolate chips, plus ¼ cup more, to top |
DIRECTIONSPreheat oven to 325˚F. Line the bottom of a 9-inch baking pan with parchment paper, grease the sides with oil and dust with cocoa powder. Set aside. Over a medium-sized bowl, sift together Grain-Free Flour, cacao powder, baking soda and salt. Set aside. Over a large mixing bowl, use a whisk to mix instant coffee and boiling water until coffee granules are completely dissolved. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs until a thick paste forms. Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour the dough into the prepared baking pan and sprinkle with remaining ¼ cup chocolate chips. Bake 40-45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Turn off the oven and let the torte cool inside for one hour with the oven door slightly ajar. Transfer to a wire rack to cool completely, slice and enjoy! Makes 12 servings
Submitted by Maria Corcuera | Sweet Fix Baker |
If you're a coffee and chocolate lover, this dessert is for you! This Coffee Brownie Torte is so moist and fudgy, you'd never even know it's gluten free, dairy free and refined sugar free!
Ingredients
1¼ gluten-free flour
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⅔ cup Navitas Organics Cacao Powder
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ cup instant coffee
- ¼ cup boiling water
- ¾ cup coconut oil, measured, then melted
- 1¼ cup coconut sugar
- ¾ cup pure maple syrup
- ½ cup almond butter, unsweetened
- 2 tsp. vanilla extract
- 3 eggs, room temperature
- 1 cup semi-sweet paleo chocolate chips, plus ¼ cup more, to top
Directions
Preheat oven to 325˚F. Line a 9-inch baking pan with parchment paper, grease sides with oil and dust with cacao powder. Set aside.
Over a medium-sized bowl, sift together chickpea flour, cacao powder, baking soda and salt. Set aside.
Over a large mixing bowl, use a whisk to mix instant coffee and boiling water until coffee granules are dissolved. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs until a thick paste forms.
Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour dough into prepared baking pan and sprinkle with remaining ¼ cup chocolate chips.
Bake for 40-45 minutes, or until a toothpick inserted in the middle comes out with moist crumbs.
Turn off oven and let torte cool inside for one hour with oven door slightly ajar.
- Transfer to a wire rack to cool completely, slice and enjoy!