1/2cup113g grass-fed salted butter or ghee, softened
1cup170g coconut sugar
2eggs
1tspvanilla extract
Topping
5cups270g unsweetened coconut flakes
1/4cupcoconut oil
1/4cuphoney
1/4cup18g sliced almonds
3.5oz100g dairy-free dark chocolate, melted
Instructions
Brownies
Preheat oven to 350ºF/177ºC.
Line an 8x8” baking dish with parchment paper. Line with two overlapping and overhanging sheets for easy removal.
Melt half of the chocolate over a double boiler. Remove from heat and allow to cool slightly.
Chop the other half of the chocolate into small chunks.
Combine almond flour, arrowroot powder, baking powder, and sea salt in a large mixing bowl. Mix well and break up any clumps. Set aside.
Using a stand mixer or hand mixer, cream together softened butter and coconut sugar on a medium-high speed for 2-3 minutes, scraping bottom and sides as needed.
While beating at a low speed, add eggs, one at a time, mixing well between additions. Drizzle in melted chocolate. Add vanilla. Mix well on a low speed.
Slowly add in dry ingredients while beating at a low speed, stopping to scrape bottom and sides as needed.
Once everything is well combined, mix in the chopped chocolate by hand.
Pour into the prepared baking dish, spread and flatten with a silicon spatula.
Bake on the center rack for 30-35 minutes or until set in the middle.
While the brownies are baking, start making the topping.
Once the brownies are done baking, cool in the baking dish on a cooling rack.
Topping
Add coconut flakes, coconut oil, and honey to a food processor.
Process until the coconut is finely ground (about 5-10 minutes). The texture should be somewhat like the ice in a snow cone/shaved ice.
Pour the mixture over the brownies, spread out evenly with a spoon or spatula and press down to compact the layer a bit. Press down firmly enough to make the layer compact, but not enough to squish the brownie layer below.
Sprinkle with sliced almonds.
Once the brownies are cooled to room temperature, cover and refrigerate for about an hour or until the topping hardens.
Remove the brownies from the pan using the parchment overhang and slice into pieces on a cutting board.
Drizzle with melted chocolate.
Store leftover brownies under refrigeration for up to 5 days.