• ½ cup cashew butter
• ½ cup almond butter
• ½ cup maple syrup
• 2 tablespoons (2 scoops) collagen powder (optional)
• 3 eggs
• 1 tablespoon vanilla extract
• ½ cup cocoa powder
• ½ cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 tablespoon ground flaxseed meal
• 1 tablespoon beet powder (optional)
• ¼ cup cacao nibs (plus extra for sprinkling on top)
Preheat the oven to 350°F. Line an 8-x-8 pan with parchment paper leaving a one-inch overhang on each side.
In a medium-sized bowl, whisk together the cocoa powder, almond flour, baking soda, salt, flaxseed meal, and beet powder.
In the bowl of a stand mixer fitted with a paddle attachment, add the cashew butter, almond butter, maple syrup, and collagen. Beat on medium speed until everything just comes together. Then add in the eggs and vanilla and beat until the eggs are well incorporated.
Add in the dry ingredients and mix on low speed until everything comes together in a thick batter. Add in the cacao nibs and mix until they are evenly distributed throughout the batter.
Scrape the batter into your prepared pan and smooth into an even layer. Sprinkle some extra cacao nibs on top – just for a little something extra and to make it look pretty!
Bake for 24 – 27 minutes or until the brownies look set and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownies cool in the pan for at least one hour.
Keywords: gluten-free, dairy-free, brownies, chocolate, refined sugar free, healthy recipe