Name: Edible Brownie Batter
Prep time: 10 min
Total time: 10 min
Yield: 24 servings
Cuisine: Gluten and Dairy-Free
Ingredients: 1 1/2 cups Almond Flour (note 1); 1/4 cup Unsweetened Cocoa Powder; 1/3 tablespoons Maple Syrup (note 2); 2 tablespoons Melted Coconut Oil (I use refined coconut oil to avoid coconut flavors (note 3); 2-3 tablespoons Almond Milk (at room temperature, not cold from the fridge (note 4); 3-4 tablespoons Mini Chocolate Chips

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In a mixing bowl, stir the almond flour and cocoa powder with a fork.

Add remaining ingredients: maple syrup, melted coconut oil - make sure you use refined coconut oil to avoid coconut flavors! You can also use other low-flavor oils if you prefer, and almond milk.

Stir until it forms a consistent brownie batter.

The recipe serves 24 tablespoons of raw batter. See notes for baking

2 tablespoons Melted Coconut Oil (I use refined coconut oil to avoid coconut flavors (note 3)

2-3 tablespoons Almond Milk (at room temperature, not cold from the fridge (note 4)

Edible Brownie Batter

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