Your favorite nut butter in a brain-boosting brownie recipe, gluten-free, dairy-free, sugar-free, and vegan!
Preheat oven to 350F and line an 8x8 baking pan with parchment paper or lightly coat with coconut oil. Make flax eggs by combing the ground flax with the water in a small bowl. Let sit for at least 5 minutes.
While flax eggs are setting, melt the dark chocolate, nut butter, and maple syrup in a double boiler on the stove. Stir regularly to make sure it doesn't burn or seize up and combine thoroughly.
Remove the melted mixture from the stove. Add vanilla and flax eggs and mix until thoroughly combined.
In a separate bowl, combine dry ingredients until thoroughly combine.
Add dry ingredients to wet mixture and mix until just combined. The mixture will be thick.
Spread the mixture evenly so it covers the bottom of the pan. These brownies will not be super thick (portion control!).
Bake for 20 minutes. Remove from oven and let cool before cutting.
Optional: top with avocado frosting/ mousse and eat up!
Lakanto syrup is 100% sugar-free, gluten-free, and suitable for Keto, Diabetics, Candida, Paleo, Vegan, Low Carb, Low Sugar, All Natural diets. It does contain erythritol so it may not be suitable for those who experience digestive upset with sugar alcohols. I wanted to test it out out of curiosity, and honestly it tastes pretty good and doesn't really give me digestive upset.