EU
INGREDIENTS
- 1/2 cup almond butter, unsweetened
- 1/4 cup coconut oil, melted and cooled
- 1 egg, pasture raised if possible
- 1/2 cup coconut sugar
- 1 1/2 tsp vanilla
- 3/4 cup almond flour
- 1/4 cup Great Lakes Gelatin Collagen Hydrolysate
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp fine sea salt
- 3 oz dark or semi-sweet chocolate chunks
DIRECTIONS
- Heat oven to 350 F and grease 8x8 baking dish with extra coconut oil or line with parchment paper.
- In a large bowl beat together the almond butter, coconut oil, and coconut sugar.
- Then add the egg and mix until well incorporated. Then add the vanilla and mix again.
- In a small bowl mix together all the dry ingredients: almond flour, collagen, coconut flour, baking soda, baking powder, cinnamon, and salt.
- Then slowly add the dry ingredients to the wet ingredients until it just comes together.
- Slowly mix in the chocolate chunks. Pour into baking dish and press dough evenly into the dish with a rubber spatula.
- Baking for 20-22 minutes, and test for doneness by poking with a toothpick and ensuring it comes out clean.
- Let cool slightly in pan for about 15 minutes before slicing or removing.