INGREDIENTS

For the brownie base:

• 1-1 1/2 cups almond flour

• 1/2 cup cacao powder

• 1/2 cup maple syrup

• 2 tsp vanilla

• 1/2 tsp sea salt

• 1 cup pecans/walnuts peanuts

For the filling:

• 1/2 cup unsweetened coconut flakes unsweetened coconut chips

• 1/3 cup chopped pecans/walnuts slivered almonds

• 1 tsp vanilla

• 1/4 cup maple syrup

• 1 tbsp melted coconut oil

• 1 tbsp cashew butter (or sub other nut butter or more coconut oil) Wild Friend’s natural peanut butter

For the chocolate Ganache:

• 1 chocolate bar of choice or 1 cup chocolate chips

• 1/4 cup solid part of canned coconut milk

INSTRUCTIONS

1. Combine all brownie ingredients in a food processor and process until a dough forms, starting with only 1 cup of the almond flour. If your mixture is too wet, add the extra 1/2 cup. I have noticed different flours work differently here! I recommend tasing and adjusting as you go!

2. Once your dough is ready, divide evenly amongst a cupcake tin, pressing it down firmly into the bottom. Set aside.

3. To make the filling, combine everything in a bowl and mix until combined. If your mixture is having trouble sticking together, add another tablespoon or so of nut butter. Divide evenly amongst the cups, pressing down slightly.

4. Make the ganache by melting the chocolate and coconut milk together until smooth, slowly. Be sure to stir it frequently to prevent it from burning. Divide the ganache amongst the cupcake tins, spreading the mixture evenly.

5. Place in the freezer to set! Enjoy!