Mexican Cacao Brownies
Rich, fudgy and oh-so-delicious, these gluten-free brownies have a hint of spice and a surprising boost of antioxidants.
3 Tbsp Flaxseed
6 Tbsp Water
2 Tbsp Navitas Organics Cacao Butter
3/4 Cup Garbanzo Flour
1/2 Cup Navitas Organics Cacao Powder
1/4 Cup Tapioca Flour
1 tsp Cinnamon
1 tsp Chili Powder
1/2 tsp Sea Salt
3/4 Cup Xanthan Gum
1/4 tsp Baking Soda
1 Cup Almond Meal
1 ¼ Cup Navitas Organics Coconut Palm Sugar
1 Cup Vegan Butter (room temp)
1/2 Cup Almond Milk
1 tsp Vanilla Extract
1 Cup Navitas Organics Cacao Nibs
Preheat oven to 350F. Lightly oil the bottom and sides of a 9-inch square baking pan. Whisk together flaxseed and water, set aside.
Melt the Cacao Butter in the microwave or over a double boiler. Sift together garbanzo flour, Cacao Powder, tapioca powder, cinnamon, chili powder, sea salt, xanthan gum, baking soda and almond meal.
Slowly add the dry ingredients until fully combined. If the mixture is too dry, add more almond milk, 1 tbsp at a time.
Fold in the Cacao Nibs and then spread mixture evenly in the prepared pan.
Bake for 30 minutes or until a toothpick inserted in the center of the brownies comes out mostly clean. Do not overbake.
Makes 16 Brownies
Recipe submitted by Pink Avocado Catering