6 ingredient triple chocolate brownie batter bark! It’s gluten free, dairy free, paleo, and refined sugar free, and the perfect easy Valentine’s Day dessert. You guys loved the chocolate chip cookie dough version of this so much that I had to try a brownie batter version! Brownie Batter: •1 1/4 cups almond flour •1/4 cup cocoa or cacao powder •1/8 tsp salt •1/3 cup pure maple syrup •1 tbsp coconut oil, melted •1/4 cup dairy free and refined sugar free chocolate (see recipe notes) Chocolate Shell: •1/2 cup dairy free and refined sugar free chocolate (see recipe notes) •1 tsp coconut oil Instructions: 1. First, make the brownie batter: add the almond flour, cocoa/cacao powder, salt, maple syrup, and melted coconut oil to a bowl and mix until smooth then fold in the chocolate. 2. Next, make the chocolate shell: melt the chocolate and coconut oil together until melted (in the microwave or on the stovetop using the double boiler method) then set aside. 3. Add the brownie batter to a tray lined with parchment paper and smooth it out with a separate piece of parchment paper. Top with the melted chocolate and sprinkle with flaky sea salt (optional). 4. Place in the freezer until frozen (at least 1 hour), then break into pieces and enjoy! Store leftovers in the freezer. Notes: I used Pascha 100% cacao chocolate chips for the batter and Hu Kitchen chocolate gems for the chocolate shell.
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