Ingredients:
Dough:
- 2 cups of almond flour
- 1/2 tsp. of pink himalayan salt
- 1/2 cup of almond butter
- 1/4 tsp. of baking soda
- 2 tbsp. of coconut oil
- 1/4 cup of beet sugar
- 2 tbsp. of maple syrup
- 2 tsp. of vanilla extract
- 2/3 cups of vegan chocolate chips
- 2 tbsp. of coconut milk
Filling:
- 1/2 cup of almond butter
- 1/4 cup of cashew butter
- 1 tbsp. of raw cacao powder
- 1 tbsp. of melted coconut oil
- 2 tbsp. of agave
Directions:
- Preheat oven to 375 F.
- In a bowl, combine almond flour, salt, and baking soda.
- In a separate bowl, melt coconut oil and almond butter together.
- Add the beet sugar, maple syrup, vanilla extract and coconut milk to the coconut oil and almond butter mixture.
- Combine the wet and dry ingredients together and mix well.
- Fold in the chocolate chips.
- To make the filling, melt together the nut butters and coconut oil. Then add the cacao powder and agave.
- Spread half of the batter into a greased pan.
- Pour the filling on top of the batter.
- Spread the remaining of the batter on top of the filling.
- Bake for 15-20 minutes.
- Cool and serve or store in an airtight container.
