Yes to Yummy

Almond Joy Brownies

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Brownies are delicious…but wait and see what happens when you top them with a sweet shredded coconut mixture, almonds, and a dark chocolate drizzle. Amazingness happens, that’s what.

Ingredients

Prep Time
Cooking Time
Total Time
Yield 16 brownies

FOR THE BROWNIE (recipe adapted from here):

3.5 ounces of dark chocolate chips

1/4 cup of unsweetened almond milk

3 tablespoons of coconut oil

1/2 cup of pumpkin puree

1/2 cup of maple syrup

1/4 cup of coconut flour, sifted

1/4 cup of tapioca flour

1/4 cup of cocoa powder

1/2 teaspoon of baking soda

A generous pinch of salt

FOR THE COCONUT LAYER (recipe adapted from here):

2 1/2 cups of unsweetened shredded coconut

2 tablespoons of coconut oil

1/4 cup of maple syrup

1/4 cup of full-fat coconut milk

1 teaspoon of vanilla extract

A pinch of cinnamon

A pinch of salt

TO FINISH:

16 dry-roasted, unsalted almonds

1 ounce of dark chocolate, melted

Directions

Preheat the oven to 350 degrees and line an 8 x 8-inch baking pan with parchment paper. Grease well with coconut oil and set aside.

In a small saucepan, combine 3.5 ounces of dark chocolate with the unsweetened almond milk and 3 tablespoons of coconut oil. Heat over medium-low, and once the chocolate just melts, take it off.

Pour it into the bowl of a stand mixer and add the pumpkin puree, 1/2 cup of maple syrup, coconut flour, tapioca flour, cocoa powder, baking soda, and a generous pinch of salt. Mix on low to combine, scraping down the bowl once or twice to make sure everything gets incorporated.

Using a spatula, spread the brownie batter into the prepared pan, then place in the preheated oven. Bake until a toothpick inserted in the brownies comes out clean, about 30 to 35 minutes.

Let cool at room temperature for 15 minutes, then transfer to the fridge to cool for 1 hour. Meanwhile, make the coconut layer.

In the bowl of a food processor, process 1 1/2 cups of shredded coconut with 2 tablespoons of coconut oil until the consistency of a thick paste, about 3 minutes. Next, add the coconut milk, vanilla, cinnamon, and a pinch of salt along with the remaining 1 cup of shredded coconut, and pulse several times to combine. If necessary, add more shredded coconut to thicken and more coconut milk to thin.

Once the brownies have finished cooling, remove them from the fridge and, using a combination of your hands and a spatula, spread the coconut layer on top. Top with the 16 almonds, placed in whatever positions you desire. Put the pan with the cooked brownies, coconut layer, and almonds in the freezer for 30 minutes to cool further and harden slightly.

After the 30 minutes have elapsed, drizzle the pan with the melted chocolate. Let harden in the fridge for 1 hour more before slicing and enjoying.

Store in an airtight container in the fridge for up to 3 days.


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