I love donuts. Just love them. The smell. The taste. The texture. The variety.
And, not only donuts. I love sweets. Cakes. Pies. Scones. Cookies. You name the sweet and I probable like it.
Of course, I come from a background of dessert loving people. My dad used to say he liked two kinds of pie – hot and cold. The dessert table at family dinners always held favorites that I couldn’t wait to have.
A few months ago I had to go on a strict diet which excluded donuts and other sweet. A gluten-free, diary free, sugar free diet. No donuts. No pies. No cake. My body wept with the loss.
Then I found a recipe that sounded so good. The ingredients didn’t line up with my diet so I made substitutions and changed a few ingredients. The result was so good that I talked about the bars on Facebook and shared the recipe. People were so excited to try the almond butter bars, and I thought I would share the recipe with you.
I hope you enjoy the recipe. Maybe someday I’ll find some gluten free, dairy free, sugar free donuts. That would be amazing.
Almond Butter Brownies
1 C. Almond Butter (no sugar added)
2 Eggs
½ C. Monk Sugar
¼ C. Sugar free Maple Syrup
1 T. Melted Coconut Oil
1 tsp. Vanilla
1 T. (rounded) Coconut Flour
½ tsp. Baking Soda
¼ C. Grated Chocolate (Unsweetened Baking Chocolate)
2 T. Grated Chocolate
Preheat oven to 350 degrees. Mix together almond butter, eggs, monk sugar, syrup, coconut oil, and vanilla. Stir until blended. Add in baking soda and flour. Stir. Add in ¼ C. grated chocolate. Pour mixture into an 8×8 greased baking dish. Sprinkle with 2 T. grated chocolate. Bake for 20 to 25 minutes, until toothpick comes out clean.
Note: It’s best to use the natural almond butter that is not as solid as peanut butter. Be sure to check the label for sugar to see if sugar has been added.