Recipe by Gem’s Wholesome Kitchen Suitable for Vegan & Gluten-Free Diets Difficulty Moderate Prep time 10 minutes Cook time 25 minutes Cool time 1 hour Makes 12 brownies

Ingredients

• 2 tbsp almond/peanut butter
• 50g xylitol (sugar substitute)
• 4 tbsp melted coconut oil
• 50g raw cocoa powder
• 1 tsp pure vanilla extract
• Pinch of salt (½ teaspoon)
• 2 egg replacer
• 100g almond flour
• 50g walnut halves chopped
• 50g apricots chopped

Method

Step 1 Preheat oven to 170°C. Line an 8-inch square baking tin with parchment paper or greased foil and set aside. Step 2 In a medium bowl, whisk together the almond butter, Xylitol and melted coconut oil. Whisk until it resembles caramel. Step 3 Add cocoa powder slowly, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Step 4 Whisk in the vanilla, then salt, then the egg replacer and finally, the almond flour. Step 5 Fold in the chopped nuts and fruit. Then pour the batter into a baking tin and level out. Step 6 Place into the over and bake for about 25 minutes. Step 7 Let the brownies cool for around an hour before slicing into 12 brownies. Enjoy! Shop Food & Drink