A super healthy treat for Fudge Brownies, topped with caramel sauce

¾ cup almond meal
2 tbsp buckwheat flour
⅓ cup cacao
1 tsp baking powder
2 free range eggs
1 tsp vanilla
¼ cup coconut oil, melted
3 ½ tbsp coconut sugar
1 tsp mesquite (optional)
1 tbsp. almond (or macadamia) butter
¼ cup coconut milk (or milk of choice)
¼ cup hot water

¼ cup coconut sugar
1 tsp tapioca flour
¼ cup coconut milk or coconut cream
Generous sprinkle of salt

How to
Preheat the oven to 160 degrees Celsius, fan-forced.

Grease 4 individual ramekins with coconut oil.

Place all ‘cake’ ingredients into one bowl. Stir thoroughly.

Pour into the ramekins and bake for 22-25 minutes or until just firm on top.

Meanwhile, place all the ‘sauce’ ingredients into a small saucepan. Turn the heat to high and bring to the boil or until a thick, pouring consistency is achieved.

Serve the brownie the hot caramel sauce.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.

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