If you're not 100% paleo, then you have to make this recipe with the frosting! HAVE TO! The frosting truly encompasses the decadency of this dish! It truly is the icing on the cake! Honestly, the only reason why the frosting isn't paleo is because it's made with whey protein. If you use a paleo protein powder in lieu of the whey, than this recipe can be 100% paleo friendly! I'll leave that up to you! Store the brownies in the refrigerator until serving time. They are best served cold with a glass of cashew milk or a cup of tea! Enjoy!
Wet Ingredients 5 tablespoons melted coconut oil 2 eggs 3/4 cup coconut sugar 1 teaspoon vanilla Dry Ingredients 3/4 cup almond flour 2 tablespoons cocoa powder 1/2 teaspoon baking soda A couple pinches Himalayan Salt Frosting 2 scoops of https://www.lifetime.life vanilla whey protein 2 tablespoons of tahini (Sesame seed butter) or other seed/nut butter of choice
5-6 tablespoons water
A pinch of Himalayan Salt
Method
1. Preheat oven to 350 degrees
2. Lay of piece of parchment paper in a small(8X8)square baking pan. If you don't have parchment paper spray the pan with cooking spray.
3. Mix wet ingredients into one bowl. Mix dry ingredients into a separate bowl. Combine ingredients together and pour into baking dish.
4. Bake in the oven for 25 minutes. Cool completely before adding the frosting.
For the frosting:
1. Combine the protein powder and nut butter together into a mixing bowl. Add two tablespoons of water at a time until it forms a creamy paste.
2. Spread frosting on brownies.
3. Cut brownies into 12-16 pieces.
4. Store in refrigerator.