Espresso fudge brownies

Ingredients

1 cup dark chocolate chips
¼ cup vegan palm oil shortening
1 ½ teaspoons decaf finely ground espresso beans
4 eggs
1 cup coconut palm sugar
1 tablespoon vanilla extract
¼ teaspoon celtic sea salt
½ cup blanched almond flour
2 tablespoons coconut flour

Directions

1. Melt chocolate in a saucepan over very low heat

2. Add shortening and stir until completely dissolved

3. Stir in ground espresso and remove from heat

4. Blend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer

5. Blend in almond flour and coconut flour

6. Pour into a greased 8x8 inch Pyrex baking dish

7. Bake at 350° for 25-30 minutes

8. Remove from oven and cool for 1 hour

9. Serve

desserts, almond flour, brownies, chocolate, dessert, fudge, gluten free, espresso October 18, 2012 00:40

Author Elana's Pantry; elanaspantry.com/espresso-...