Thursday, April 5, 2018

Decadent Brownie Skillet with Eating Evolved Chocolate

There's nothing quite like a warm, gooey brownie straight from the oven. Nothing could be better, right? Well... how about if it was a warm, gooey brownie with NO ADDED SUGAR in the batter while still tasting like a sinful treat? Only in your dreams... until NOW. This brownie skillet is sweetened only with banana, the chocolate chunks are refined sugar free, it's also vegan and gluten free. This dessert is other level yum:

*Adapted from The Toasted Pine Nut

1 cup raw pecans (can sub almond flour)
1 ripe banana
1/2 tsp baking powder
1/2 tsp baking soda
3 tblsp cacao or cocoa powder
2 tblsp coconut oil, melted
1/2 Eating Evolved Crunchy Caramel Bar, chopped

Preheat the oven to 350 degrees. Prep a cast iron skillet with coconut oil or coconut oil spray and set aside. In a food processor, pulse the pecans until they resemble a crumble. Add in the baking powder, baking soda, cacao and coconut oil until combined. Add in the banana and process until smooth. Pour the batter into your prepared skillet and smooth with a spatula. Sprinkle your chopped Eating Evolved Crunchy Caramel Bar on top and press lightly into the batter. Bake for 12 minutes. Remove from the oven and drizzle with raw almond butter ( I love Trader Joe's Raw Creamy Unsalted Almond Butter) and a little sea salt if desired.

Don't forget to tag me on Instagram if you make this recipe!  I love seeing your versions :]#wildandflowertreats

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