Prepare this brownies and you will have a healthy, sugar-free treat to keep you going for the week!
1/2 cup Lakanto
1/3 cup cacao powder
1/3 cup coconut butter
1/3 cup coconut oil
1 1/2 tsp vanilla powder
1/2 tsp pink himalayan salt
2-3 oz. cacao paste
Melt coconut butter and coconut oil on the double boiler
Whisk together LAKANTO®, cacao powder, arrowroot, soda, salt, vanilla, baking powder, and 3/4 can coconut milk.
Start adding almond flour, followed by coconut or rice flour.
Melt cacao paste or bakers chocolate in double boiler. Make sure not to overheat it.
Pour into the dough and mix well. It might start getting very thick as it combines with LAKANTO®. If the mixtures clumps up, slowly add the extra coconut milk until silky smooth appearance, but still gooey . If you made it too liquid add a bit more flour and arrowroot. The dough should be thick and easy enough to spread.
Line your baking dish with unbleached brown parchment paper or oil it with coconut oil. Pour the dough into your pan. Shake to get rid of bubbles and even out.
If desired chop up 1 LAKANTO® bar or spread a hand full of chocolate chips on top of the brownie mix.
Place into the oven for 35-40 minutes at 350 F. Take out when the edges are set. The middle will still be somewhat gooey.
Let the brownie cool and set for at least 3 hours before cutting.
Cut and use peppermint frosting or vanilla frosting for extra oomph!
NOTE: you can use more LAKANTO® if you like your brownies very sweet. Use up to 2/3 of a cup for very sweet brownies
NOTE : if out of coconut milk you can use almond milk as well. It just wont be as fudge. I have done it it half and half as well and it worked out amazing
NOTE: Brown rice flour is lighter and airier. Coconut flour gives more density. Also if you add more flour by volume the brownie will become more like a cake rather then fudge.
Recipe is taken from: Lakanto
What is Lakanto?
Over a thousand years ago in remote mountain highlands of Asia, a group of Buddhist monks called the Luohan achieved enlightenment through meditation, prayer and pure living. On the slopes of a primeval forest, the monks discovered and cultivated a rare fruit prized for its sweetness. This sacred fruit was named Monk Fruit, or Luohan Guo, after its devoted caretakers and was used in elixirs to increase chi, or life energy.
Monk Fruit was used for centuries in eastern traditional herbalism to increase chi and well-being, earning it the nickname “The Immortals’ Fruit.” We still grow and harvest Monk Fruit for LAKANTO® in the same pristine area and according to traditional and environmental methods.
Born from a proprietary mixture of the high-purity Monk Fruit extract and Erythritol, LAKANTO® is a delicious, all-natural, zero calorie, zero glycemic sweetener with the sumptuous rich taste of sugar.