https://nutritionrefined.com/keto-brownies/
Brownies
1 1/2 cups almond flour*
1/2 cup cacao powder
1 1/2 cups raw cashews**
1/2 cup sugar-free maple syrup (volg keer gewoon kristalsuiker proberen)
pinch sea salt
Chocolate Topping
(of gewoon gesmolten chocolade)
1/2 cup coconut oil, melted
1/2 cup cacao powder
1/4 cup sugar-free maple syrup
pinch sea salt
Heel lekker, soort bonbon
Genoeg hoeveelheid voor mijn kastenvorm
Brownies
Add the cashews and maple syrup into a blender (or a food processor) and blend until completely smooth.
In a large bowl, mix together the almond flour, cacao powder, and salt. Add the cashew mixture, and mix until well combined. The mixture will be very thick (dough-like consistency).
Line a 7.5 x 5.5 inch (19 x 14 cm) pan with parchment paper. (The size of the pan isn't all that important. These are just the dimensions of my pan), Using your hands, press the brownie mixture evenly into the pan. Freeze for 20 minutes while you make the chocolate topping.
Chocolate Topping
Whisk the melted coconut oil, cacao powder, maple syrup, and salt in a medium bowl until smooth and well combined.
Remove the brownies from the freezer and pour on all of the chocolate topping. Carefully transfer the pan back to the freezer and let it rest on a flat, even surface. Chill uncovered for at least 20 minutes, or until the topping is firm enough to slice.
Using the excess parchment paper, lift the brownies from the pan. To cut the brownies, run a sharp knife under hot water for ~20 seconds. Wipe off excess water. Press the knife down slowly, slicing the brownies into squares.
Store leftover brownies covered in the refrigerator for up to 1 week. (If you leave the brownies out on the counter, the chocolate topping will melt a bit and lose its shape). For longer term storage, freeze in an airtight container for 1-2 months.