PALEO CACAO CRUNCH AND APPLE FUDGE BROWNIES

These delicious fudge brownies have a surprise crunch from cacao nibs and a pop of fresh sweetness from the apple that is a marriage of pure indulgence, without the guilt!

I topped my brownies out of the oven with a little melted coconut butter as a naturally sweet icing, but this is entirely optional.

Makes 9-12 servings

INGREDIENTS:

• 2 eggs

• 1/2 cup unsweetened nut milk

• 1/3 cup unsweetened cocoa powder

• 1/3 cup coconut flour

• 1/2 cup unsweetened applesauce or pure maple syrup

• 1/3 cup melted coconut oil

• 1 tbsp pure vanilla extract

• 1/4 cup raw cacao nibs or unsweetened chocolate chips

• 1 small apple diced

• Pinch Celtic sea salt

• 1/2 cup coconut butter, melted for topping or whipped cashew cream (optional)

DIRECTIONS:

1. Preheat oven to 350°F.

2. Spray an 8x8 baking pan with coconut oil or line with parchment.

3. In a large bowl, add the eggs and use a handheld mixer to whisk until frothy. Add in the rest of the liquid ingredients and mix.

4. Add the dry ingredients, including the cacao nibs and diced apple. Mix until just combined. Batter should be fairly thick. (Feel free to add a little more milk or flour to get a thicker or looser brownie consistency if needed.)

5. Pour batter into the pan and spread with a spatula.

6. Bake for 30 minutes, or until center is set.

7. Let cool for 10 minutes before pouring melted coconut butter on top. Sprinkle the top with additional cacao nibs and unsweetened coconut flakes if desired.

8. Slice into 9-12 squares and store in an airtight container in the fridge or freezer.