Tantalise the taste buds with these fudgy brownies that disperse a hint of mocha. The whole almonds roasted to perfection for a nutty topping and the fudgy base are a match made in heaven.
2 1/2cupswhole wheat flour or substitute with other flours
1 1/2cupscastor sugarorganic
3/4cupcacao powdersame thing as cocoa
1tbspbaking powder
1tspsalt
1/4cupvegan chocolate chipsoptional
1 1/4cupalmondssliced or whole
Toppings:
sliced almonds + instant coffee + sugarall optional but I love them!
Instructions
Preheat oven to 350 degrees
Blend all the wet ingredients in a food processor until smooth.
Combine the dry ingredients in a large mixing bowl.
Pour the wet mixture into the dry bowl and stir well.
Grease a large high rimmed baking sheet with coconut oil.
Pour the mixture into baking sheet spreading it into a thin even layer coating the entire baking sheet.
Add the instant coffee, almonds and sugar over top of the batter.
Bake at 350 degrees for about 22 minutes – or until the edges firm up and the centre cooks through. The bars will firm up once they cool because of solidification coconut oil especially when they are chilled in the fridge.
Allow the bars to cool. Slice and serve warm or chilled.