Gluten-free Edible Brownie Batter
This edible brownie batter is everything you love about brownies but without the baking! This recipe is paleo, gluten-free and overall healthier.
Ingredients
- 2 tbsp ghee melted and cooled
- ¼ cup maple syrup
- ½ tsp vanilla extract
- 2 tbsp almond milk
- 1 cup almond flour
- ⅓ cup cocoa powder
- 2 tsp coconut flour
- 1 tbsp dairy-free cream cheese I use the brand kite hill
- 2 tbsp mini chocolate chips
- 2 tbsp dark chocolate chopped
- Flakey salt
Instructions
- Combine the ghee, maple syrup, almond milk and vanilla extract in a bowl and whisk well.
- Pour in the almond flour, cocoa powder and coconut flour into the bowl of wet ingredients and stir well to combine. Add the cream cheese at the end and fold in until a thick brownie batter forms.
- Add the chocolate chips and chopped chocolate and a pinch of salt and gently fold in.
- Serve the edible brownie batter with a spoon or as a dip with sides like gluten free graham crackers and halved strawberries!
Notes
To make this recipe AIP. For nut-free/AIP tigernut flour would be the best option to sub the almond flour. It is more gritty than almond flour, so be sure it’s well sifted! Also, use coconut oil instead of ghee, homemade carob chips instead of chocolate, and carob powder instead of cocoa powder. You can also swap out the cream cheese for coconut cream!
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 34g | Protein: 9g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 25mg | Potassium: 209mg | Fiber: 8g | Sugar: 20g | Vitamin A: 20IU | Vitamin C: 0.04mg | Calcium: 113mg | Iron: 3mg