Ingredients
Units
Scale
- 1 cup almond flour
- 1/4 cup maple syrup (KETO: use the equivalent of a sugar-free liquid sweetener)
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- 2 tablespoons cocoa powder or cacao powder
- 1/4 teaspoon sea salt
- 1/4 cup dairy-free chocolate chips (KETO: use sugar-free chocolate chips)
Instructions
- In a medium bowl, combine the almond flour, maple syrup, coconut oil, vanilla extract, cocoa powder, and sea salt. Stir until the batter is fairly smooth.
- Stir in the chocolate chips.
- Serve immediately, or chill in the refrigerator for at least 30 minutes for the optimal texture and sweetness.
- Store any leftovers in the refrigerator for up to 5 days.
Notes
- This recipe is not meant to be baked, it is meant to be eaten raw.
- Store any leftovers in an airtight container for up to 5 days.
- This recipe is best served a little cold as it will be sweeter than when it is at room temperature.
- You can use dark chocolate chips or mini chocolate chips, whatever you prefer.
- The nutrition data for this recipe includes sugar. The carbs and sugar content will be less if you use sugar-free ingredients.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 201
- Sugar: 9.2 g
- Sodium: 74.8 mg
- Fat: 9.4 g
- Saturated Fat: 4.5 g
- Carbohydrates: 14.3 g
- Fiber: 1.6 g
- Protein: 3.2 g
- Cholesterol: 0.4 mg