Almond Crunch Brownies

Servings: 12 (dependent on size)

GF VEGAN

A lower sugar brownie with crunchy almond butter icing and raspberries for a perfect dessert! More of a cakey texture than a traditional brownie this is both gluten-free and vegan with no wacky ingredients.

BROWNIE INGREDIENTS

• 1 cup of almond flour

• 1/2 cup gluten-free self-raising flour

• 2 tsp baking powder

• 1/4 cup cacao powder

• 1/2 cup coconut sugar

• 1/4 cup almond milk

• 1 tsp vanilla essence

• 1/2 cup melted vegan butter

• 1/2 cup plain dairy-free yoghurt

• Well naturally almond crunch dark chocolate (or 150 grams of any other dark chocolate)

• 1/2 cup of fresh or frozen raspberries

ALMOND BUTTERCREAM

• 3 T vegan butter at room temp

• 2 T coconut sugar

• 4 T crunchy almond butter

• 1 T unsweetened almond milk

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INSTRUCTIONS:

• Preheat the oven to 180 degrees Celsius.

• Melt the vegan butter and leave to cool.

• Sift the almond flour, gf flour, cacao and baking powder into a bowl. Add the coconut sugar.

• Whisk the melted vegan butter with the plain coconut yoghurt and vanilla essence.

• Add to the dry ingredients with the milk, raspberries and chocolate.

• Mix until just combined.

• Add to a baking paper lined tray and smooth out.

• Bake for 35-40 minutes or until set.

• Remove from oven and completely leave to cool for at least an hour.

• For the buttercream combine all ingredients in a food processor or blender until smooth.

• Refrigerate unless planning to eat in 2-3 days.

• Enjoy and tag my Instagram @the_porridge_princess if you make this!