Chocolate. Coffee. Brownies.
Healthy. Vegan. Paleo. DELICIOUS.
Need I say more?
Cappuccino Fudge Brownies
3/4 cup Nuzest Creamy Cappuccino Clean Lean Protein*
1/2 tsp. baking soda
1/2 tsp. sea salt
2 large eggs, or 2 flax eggs**
1/4 cup dark chocolate chips, melted
1/4 cup fresh ground almond butter, “melted” or heated until soft
1/4 cup coconut oil, melted
3/4 cup almond milk
Preheat oven to 350 degrees.
Whisk together the Nuzest (you really MUST use Nuzest in order for this to work – nothing else is as thick and creamy and delicious), baking soda, and salt. Whisk in the eggs (or flax eggs), melted chocolate, almond butter, and coconut oil until super thick. Thin the batter a bit with the almond milk (use chocolate almond milk if you really want to go to town), but realize that the batter IS supposed to be super duper thick and decadent.
Line a small square or rectangle baking dish with parchment or grease with coconut oil. Pour in the batter and bake for about 45 minutes (these brownies are deep and thick and take some extra baking time), until a toothpick inserted comes out clean.
Enjoy with a gorgeous cappuccino on the side – for dunking, of course.
**Flax Egg: 1 egg = 1 Tbs. ground flax seed + 3 Tbs. of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute.