When your pantry looks empty but you’re craving chocolate, this brownie is your answer. The Almond Nirvana Brownie is rich, fudgy, and made with simple staples like cacao powder, almond butter, and maple syrup.
Why Nirvana? Because each bite melts like velvet.
It’s soft, delicate, and best kept in the fridge—but room temp works too. Add chocolate chips, pecans, or keep it simple. You choose.
Wanna skip the baking? We also offer it in our bakery! Shop here
Ingredients
• Melted, Coconut oil – 64g
• Cacao powder – 71g
• Coconut sugar – 170g
• Maple syrup – 170g
• Vanilla extract – 4g
• Himalayan or sea salt – 6g
• Almond butter – 50g
• Chia meal – 11g (Grind chia seeds in a blender)
• Water (room temp) – 170g
• Oat flour – 113g
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Directions
1. Melt your coconut oil using a double boiler or whatever method you love. Just make sure it’s fully melted.
2. In one bowl, combine the coconut sugar, maple syrup, vanilla, salt, and almond butter. In a second bowl, have your oat flour ready.
3. Mix your chia meal and water in a small bowl. Let it gel while you prep the rest.
4. Now for the mixing:
• Add the sugar, maple syrup, vanilla, salt, and almond butter to a stand mixer. Mix until smooth. Use the paddle at a slow to medium speed.
• In a separate bowl, whisk the cacao powder into the melted coconut oil until it forms a silky chocolate mix. Pour this into the mixer and mix for another minute or two.
• Add the chia-water mixture and keep mixing for about two minutes on slow to medium speed.
• Finally, add in the oat flour. Mix on low until everything is beautifully combined.
5. Don’t freak out if the batter looks a little too liquidy—that’s how it’s supposed to be.
6. Line an 8x8-inch square baking mold with parchment paper (you’ll thank yourself later), and pour in the batter.
7. Bake at 325°F (163°C) for 35 minutes.
8. Let it cool completely, then place it in the fridge before slicing. This step helps the brownie set and makes cutting easier.
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Final Notes Keep it chilled!
