Chocolate Brownies With Whipped Topping (grain-free, dairy-free)
Grain-free, dairy-free brownies? Is that possible? Yes it is! This is a moist, rich, full flavored dessert that will hit your chocolate craving right between the eyes.
- 1/3 cup coconut oil
- ½ cup cocoa powder
- 6 eggs
- ¾ cup honey
- 1 Tbsp Omega Crunch Roasted Maple Shelled Flax
- 1 tsp vanilla extract
- 1/2 cup coconut flour
Preheat oven to 350 F.
Grease 7x11 baking dish with coconut oil or line your dish with parchment paper.
Melt the coconut oil and cocoa powder together in a small saucepan over medium heat. In a food processor add the eggs, honey and vanilla. Pulse until the eggs are frothy. Add the chocolate/oil and shelled flax in and mix until well blended. Add the coconut flour and pulse until smooth. Pour batter into greased (or lined) 7x11 baking dish and bake for 30-35 minutes.
- 1 can full fat coconut milk (refridgerated overnight)
- 2 Tbsp honey
- 2 tsp pure cocoa powder
Refrigerate the coconut milk (must be full fat) overnight (or 8 hours). Open the can and drain any liquid that remains. Spoon the thickened “cream” into a food processor. Add the honey and cocoa powder and pulse until well blended and the cream becomes light and fluffy. Spread evenly on top of brownies.
Nutritional Info Per Serving:
143 cals, 15g carbs, 10g fat, 3g protein, 13g sugar, 1g fiber