Servings
12
Prep Time
10 minutes
Cook Time
20 hours
Author:
Missy J's
These rich and fudgy carob brownies are made with almond flour, coconut flour, and Missy J’s Organic Carob Powder for a delicious chocolate-free treat. Sweetened with allulose and packed with unsweetened carob chips and crunchy nuts, they offer the perfect balance of sweetness and texture. Naturally gluten-free and easy to make, these brownies bake up soft, moist, and satisfying. Enjoy them as a wholesome dessert, afternoon snack, or shareable treat for family and friends. Perfect for anyone looking for a delicious alternative to traditional chocolate brownies.
Ingredients
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1 cup fine almond flour
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3 tbsp coconut flour
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1/2 cup Missy J’s Organic Carob Powder
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1 tsp baking powder
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1/2 tsp salt
1/3 cup unsalted melted butter of choice
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1 cup granulated Allulose (or sweetener of choice)
2 tbsp almond milk (or dairy free milk of choice)
2 eggs (or egg substitute)
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1 tsp pure vanilla extract
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½ cup Missy J’s Unsweetened Organic Carob Chips
1/3 cup chopped nuts & a handful of whole nuts of choice. Pecans or walnuts are delicious.
Mint Ice Cream with Spinach
Directions
Mint Ice Cream with Spinach
Preheat oven to 350°F. Grease and/or line a 8"X8" baking pan.
In a standing mixer, cream butter and allulose until smooth. Add almond milk, eggs, salt, and vanilla. Blend well.
In separate bowl sift almond & coconut flour, carob powder & baking powder. Mix well.
Gradually add dry ingredients to the wet ingredients, until just combined and smooth.
Fold in Missy J’s Unsweetened Carob Chips and the chopped nuts until evenly distributed throughout the batter.
Spread batter into the prepared baking pan and spread evenly with a spatula. Top with whole nuts.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before cutting and serving.
Recipe Note
This recipe was created by Jody, the original founder of Missy J’s, and shared with love for the brand.
