This chocolate brownie recipe is quick, simple and made entirely from wholefood ingredients! The almond meal, cacao, and coconut cream provide nourishing fats and nutrients, while maple syrup adds a sweetness. It all comes together with minimal effort and no baking required, then is finished with a smooth chocolate ganache because... you can never have enough choccy!
Once set, you’re left with a soft, sliceable brownie that’s super easy to keep on hand in the fridge or freeze for whenever you feel like a sweet but nourishing treat!

Ingredients:

220g almond meal

5 tbsp cacao powder

5 tbsp maple syrup

150g dark chocolate

150ml coconut cream

Sea salt flakes

Method:

1. Line a small baking tray or loaf tin with baking paper.

2. In a bowl, combine the almond meal, cacao powder, and maple syrup. Stir until a thick, well-combined batter forms.

3. Press the mixture evenly into the lined tray, smoothing the top.

4. Place the dark chocolate in a heatproof bowl.

5. Heat the coconut cream in a small saucepan or microwave until hot (but not boiling),then pour it over the chocolate. Let it sit for 1–2 minutes, then stir until smooth and glossy to form a ganache.

6. Pour the ganache over the brownie base and spread evenly.

7. Place in the fridge for 2–3 hours, or until set.

8. Slice into squares and finish with a sprinkle of sea salt flakes before serving