All from the delicious mind of Em Swanston of Better With Cake!
To celebrate all things chocolate, we've pulled these beauties from our most popular Instagram posts and wrapped them up in one scrumptious little blog. Call it your one-stop-choc-shop!
ROCKY ROAD BROWNIES
Ingredients
Brownie:
2 eggs – or flax eggs
1 cup almond butter - or nut seed butter of choice
4 Tbsp Sweetleaf Stevia Maple Flavoured Syrup
1 tsp vanilla
1/2 cup Naturally Sweet Monk Fruit Blend or Naturally Sweet Coconut Sugar
2 Tbsp cacao
2 Tbsp rocky road moon mylk powder - optional
1 tsp instant coffee
1/4 tsp baking soda
Pinch salt
1 Tbsp Collagen – optional
Frosting:
1/3 Cup coconut cream
1/2 Cup dark choc
1 Tbsp almond butter
1/2 tsp instant espresso - optional
Pinch of salt
Method
Mix brownies
Bake @175'C/ 350'C for 15-20 mins (I like mine at 17)
Cool
Heat coconut cream
Pour over choc, espresso pwd & nut butter
Let it sit for 30 secs to heat/melt choc
Stir
Cool til spreadable
Slather brownies
Sprinkle with toppings
Slice
Devour
Gluten Free | Dairy free | Grain free | Sugar free | Low carb | Paleo | Keto | Vegan friendly
CHOC FUDGE LAVA COOKIES
Ingredients | Makes 1 monster, 2 jumbo, 4 minis
1/4 cup almond flour
1 tbsp almond butter - for extra indulgence I used the cacao
1 tbsp Sweetleaf Stevia Maple Flavoured Syrup
1 tbsp Naturally Sweet Monk Fruit Blend
1 tsp vanilla
1 pk decaf mocha or 1/2 tsp OG/mocha or finely ground instant espresso
Dark choc chips or chopped – measure w/ your heart
1/2 tsp baking soda
A pinch salt + extra for sprinkling
1 Tbsp choc collagen - optional & won’t change the texture but it adds extra chocolaty richness
Method
Mix it all up
Freeze for 10 - or you can chill in the fridge for 30 mins - technically opt but helps the cookies hold their shape & stay full & THICC through baking
Scape & roll dough into a ball & gently press the tops to flatten slightly
Place on a lined baking sheet
Bake @175'C/ 350'C for 6-8 mins for small | 8- 10 mins for medium | 10-12 mins for large
Note- they will be very soft
DO NOT OVER BAKE!
Cool for 3-5 mins
They will be crispy on the edges, soft, chewy & deliciously gooey in the middle
Gluten Free | Dairy free | Grain free | Refined sugar free | Low carb | Paleo | Keto | Vegan friendly
CHOC CHIP MARBLE SWIRLED SALTED CARAMEL BLONDIES
Ingredients | Makes 4 large, 6 small or 9 bites .
1 egg – or 1 flax egg .
1/2 cashew (or almond) butter .
1/4 Cup Naturally Sweet Monk Fruit Blend
1 tbsp coconut oil
1 tbsp Sweetleaf Stevia Maple Flavoured Syrup
1 tsp vanilla
1 tbsp coconut flour
1/2 tsp cinnamon
Pinch of salt
Caramel & dark choc - measure with your heart
1 tbsp cacao
1/2 tsp decaf coffee
1 tsp vanilla almond milk
1 tbsp caramel cashew butter for swirling on the top
Method
Mix all but cacao, espresso & milk
Pour 3/4 of batter in a small loaf pan
Mix remaining batter w/ cacao, espresso & milk
Dollop & swirl brownie batter & caramel cashew butter on blondie mix
Bake @ 175'C/350'F for 15-20 mins
Devour!
Gluten Free | Dairy free | Grain free | Refined sugar free | Low carb | Paleo | Keto | Vegan friendly
