Looking For A Healthy Chocolate-Flavored Snack?

Right this way.

By: Jodi Taylor
Photography: Jake Rosenberg

You know what we love more than brownies? Guilt-free brownies. See, since we can’t actually ever fully give up chocolate (or the taste of it), what we do instead is trick ourselves into thinking that we’re eating chocolate, when in all actuality we’re popping these naturally sweetened brownies into our mouths instead. We have model Penny Lane to thank for this recipe—yup, the same one who gave us last week’s breakfast recipe and vacation workout (by now can you tell that she’s onto something?). We’ve tried this brownies firsthand, and let’s just say that they’ve officially become our go-to 3 pm snack.

 

INGREDIENTS:

(Will make 12 mini brownie cupcakes)

1/3 cup coconut oil (melted)
3 large eggs
1/2 cup Lakanto sweetener
1/4 cup coconut flour

1/2 teaspoon vanilla extract
1 tablespoon smooth, unsalted almond butter (or ghee)
1/3 cup raw cacao powder

 

Directions:

1. “Preheat oven to 350ºF [and while waiting grease a mini cupcake tin using coconut oil].”

2. “In a medium bowl, whisk together coconut oil, eggs, and vanilla until combined.”

3. “In a small bowl, combine raw cacao powder, coconut flour, salt, and Lakanto until well combined.”

4. “Add the dry mix to the egg mixture and mix well. Then stir in the almond butter (or ghee).”

5. “[Evenly distribute] the cupcake batter into the mini cupcake tin.”

6. “Place the brownies in the middle of the oven and bake for 13 - 18 minutes, or until a toothpick comes out clean after being inserted into the middle of the brownie. Note: the brownies should still look fudgy.”

7. “Once cooked, let the brownies cool in the pan on a wire rack.”

8. “Once cooled, take the brownies out of the pan and enjoy!”

Shot on location at WIMCO Villas St. Barths.

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