- 3/4 cup almond butter
- 1/4 cup honey
- 1 large egg
- 100g of Tribal Moon Ceremonial Grade Cacao, chopped into chocolate chip size-ish.
- 3 tbsp coconut flour
Preheat oven to 350 degrees F.
In a large bowl combine almond butter, honey, and egg.
Add in Tribal Moon Cacao and coconut flour. The mixture should thicken (if still too wet add in a bit more coconut flour, 1 tsp at a time).
Take 1 tbsp of dough and roll into a ball. Place directly onto a baking sheet and flatten with palm. Use a fork to slightly flatten more in one direction and repeat in the other (optional).
Repeat the process until all dough has been used (will make about 12 cookies).
Bake for 10 minutes.
Remove from oven and let cool on the tray for 10 minutes (do not touch as they will be too soft to eat!).
Remove from tray and let cool completely on a wire rack.
*These cookies are not super sweet. If you like these on the sweeter side I recommend adding a couple of tablespoons of coconut palm sugar or brown sugar.
Prepare your muffin tin by lightly greasing with oil. Use muffin liners if you prefer.
In a food processor/blender, add black beans, flax-eggs, Tribal Moon Ceremonial Grade Cacao, maple syrup, oil, baking powder and vanilla. Blend until creamy stopping to scrape down the sides as needed. The batter should be about the consistency of pudding, not too thick, not too thin. Mix in chocolate chips.
Fill each cup about 1/4 – 1/3 full. Use any remaining batter to make sure all tins are equally filled. Place 1 teaspoon of chilled nut butter in the centre of each cup. Using a toothpick, chopstick or something pointy, swirl the nut butter into the chocolate.
Place in oven on middle rack and bake for 22 – 25 minutes. Let cool about 15 – 20 minutes. Using a butter knife, gently guide the knife around the outside of the muffin making sure it is away from the pan. Gently nudge under each brownie with the knife and lift removing from the tin.