AuthorGB HernandezLine an 8" square pan with parchment paper
In a medium bowl, whisk dry ingredients
In a separate bowl, microwave almond butter and coconut oil for 1 minute and stir until both are liquid and well combined
Mix in vanilla extract
Add the liquid ingredients to the dry ingredients and whisk until well combined
Transfer dough to pan and refrigerate for 30 minutes
Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough
Note: Store in the fridge
Servings 16
- Amount Per Serving
- Calories 210
- % Daily Value *
- Total Fat 17.2g27%
- Total Carbohydrate 8.3g3%
- Dietary Fiber 5.1g21%
- Protein 5.6g12%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Line an 8" square pan with parchment paper
In a medium bowl, whisk dry ingredients
In a separate bowl, microwave almond butter and coconut oil for 1 minute and stir until both are liquid and well combined
Mix in vanilla extract
Add the liquid ingredients to the dry ingredients and whisk until well combined
Transfer dough to pan and refrigerate for 30 minutes
Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough
Note: Store in the fridge
Hi I am going to try this recipe but before I do, would they turn out ok if I replaced the confectioners swerve with a liquid sweetener?
Hi Gem, we haven’t tested this recipe with liquid sweetener, therefore I can’t say for sure if these would turn out ok, but I don’t see why not, you will have less dry ingredients so these may be fudgier. Let us know how it goes, will love to know the result!