Ingredients:
- 1/4 cup organic virgin coconut oil
- 1/4 cup pure maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond butter (or nut/seed butter of choice)
- 1/3 cup almond meal (or finely ground almonds)
- 1/2 cup coconut flakes
- Himalayan crystal salt for sprinkling
Directions:
- Line brownie tin with parchment paper and set aside.
- In a small saucepan, over medium heat, melt together coconut oil, syrup and cocoa powder. Stir until combined. Add the almond butter and stir again until smooth.
- Remove saucepan from the heat and mix in coconut flakes and almond meal.
- Press mixture into prepared brownie tin. Sprinkle with Himalayan crystal salt and place in the freezer to set for about 30 minutes.
- Break into fudgy chunks and store in an airtight container in the freezer.
Adapted from Simply Quinoa”s No-Bake Chocolate Quinoa Cookies