I created this recipe when I was craving something sweet to eat with my afternoon coffee (so, yes, this is a feeling I get around 3 p.m. everyday of my life ... but I digress). I wanted something that would taste decadent but not feel too heavy and I definitely hit the winning combo with this delicious recipe.
My recipe uses no dairy, no eggs and no grains. It is sweetened with coconut sugar and uses just three tablespoons of oil in the entire recipe. But don’t let all this talk fool you … I’ve tricked more than a few people into thinking it’s a lot unhealthier than it actually is. You’ll want to make and eat this on repeat – that, I’ll promise you!
Technique tip: To make flax eggs, mix 2 tablespoons of ground flaxseed with 5 tablespoons of warm water and let sit for 5 minutes.
Swap Option: You can also use creamy regular almond butter, but I love that the maple gives this dessert a sweeter taste without extra sugar.
Preheat oven to 350 degrees. Grease an oven-safe skillet with coconut oil.2.
Make your flax eggs by combining 2 tablespoons of flaxseed meal and 5 tablespoons of warm water in a small bowl. Set aside.3.
In a medium, microwave-safe bowl, melt together almond butter and coconut oil until just melted. Add vanilla extract and coconut sugar, then stir well to combine.4.
Add the flax egg mixture to your wet ingredients once it has thickened up (it usually takes around 5 minutes). In a separate bowl, mix together almond flour, baking soda and baking powder. Fold in the almond flour, a few tablespoons at a time, to the wet mixture until well combined. Add almond milk to help bring everything together. Fold in the chocolate chips.5.
Transfer batter to an oven-safe skillet. Bake at 350 degrees for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Let it cool for 5 minutes before cutting and serving.