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Carob Brownies With Almond Flour and Raw Honey

These carob brownies have become a bit of a staple for me over the past few weeks. If you're avoiding chocolate for health reasons or because you're cutting back on caffeine, these indulgent little treats will definitely hit the spot.

Course Dessert
Cuisine American
Keyword Carob Brownies
Prep Time 5 minutes
Cook Time 27 minutes

Ingredients

  • 3/4 cup Almond flour
  • 2 tbsp Coconut flour
  • 1/2 cup Carob powder
  • 1 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/2 cup Olive oil
  • 1/4 cup Raw honey
  • 1 tsp Vanilla extract
  • 2 Eggs (or a plant-based substitute)
  • 1/2 cup Chopped walnuts (optional)

Instructions

  1. Preheat the oven to 350°. In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Set aside.

  2. In a large mixing bowl, or the bowl of an electric mixer fitted with the paddle attachment, combine the honey, olive oil, eggs, and vanilla. Continue mixing until everything comes together into a smooth mixture that has slightly lightened in color.

  3. Slowly add the dry ingredients a little at a time, and mix until every just comes together into an even batter. Gently fold in the walnuts until they're well distributed throughout the batter.

  4. Transfer the brownie batter to a square baking dish lined with parchment paper. Bake for about 27 minutes or until a toothpick inserted comes out clean. Allow the brownies to cool complete in the pan on a wire cooling rack, then gently remove and slice into equal squares.

  5. Store in an airtight container for up to two days, or freeze for longer storage.