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Dark Chocolate Sea Salt Brownie Cupcakes (vegan + paleo)
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4.5
from
2
reviews
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Yield:
16
brownies
1
x
Ingredients
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1
and 1/3 cup almond flour
1/3 cup
cacao powder
1/4 cup
coconut sugar
1/2 teaspoon
baking powder
6 tablespoons
coconut oil
1/2 cup
dark chocolate
1 teaspoon
vanilla extract
2 tablespoons
Bob’s Red Mill Flaxseed Meal
6 tablespoons
water (for flax egg)
1
and 1/4 cup boiling water
1 teaspoons
sea salt
1 tablespoons
cacao nibs
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Instructions
Preheat oven to 350 degrees and line a 12 cup muffin pan with paper liners and set aside
Combine flaxseed meal with 6 tablespoons water and mix well, then put in fridge for 15 minute to form the “egg”
In a large mixing bowl, mix together the almond flour, coconut sugar, cacao powder and baking powder
In a small sauce pan over medium heat, melt the coconut oil and dark chocolate and vanilla extract
Pour the eggs, chocolate mixture and hot water into the dry ingredients and mix well
Fill each cupcake tin about 2/3 way full and sprinkle with sea salt and cacao nibs
Bake in oven for 20-22 minutes or until toothpick comes out clean
Author:
rachel mansfield
Category:
vegan, paleo, gluten-free
Cuisine:
dessert, brownies