85g smooth almond butter
90g coconut sugar
1 whole egg
50ml coconut milk
3 tbsp cocoa powder/cacao powder
72g oat flour/ GF flour
1/3 Tsp bicarb
Pinch sea salt
4 heaped tbsp smooth almond butter
2 tbsp raw cacao/cocoa powder
3 tbsp maple syrup
Preheat your oven to 180c and line a tray with baking paper.
Start off my creaming together the coconut sugar and almond butter.
Crack in the egg and whisk this into the mixture whilst adding the milk.
Fold in all of your dry ingredients and mix well until you’re left with a smooth batter.
Pour this into the lined cake tin and bake in the oven for around 14 minutes.
Remove from the oven and allow to cool.
Meanwhile, mix together the almond butter, cacao powder and maple syrup then gradually add in a little coconut milk and stir util smooth and creamy.
Once the brownies have cooled, spread the frosting liberally over the top, then slice into portions.