Get Cacao NOT Cocoa. When you know better, you do better.
2 cups almond flour
1/2 cup unsweetened cacao powder
2 teaspoons baking powder
1/2 teaspoon pink himalayan sea salt
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup raw honey
1/2 cup pure maple syrup
1/4 cup unsweetened almond milk
2 teaspoons pure vanilla extract
3/4 cup dark chocolate chips
Preheat oven to 350º. Line an 8×8 baking pan with parchment paper.
In a large mixing bowl add almond flour, cacao, baking powder, sea salt, and mix together.
In a small size mixing bowl, add melted coconut oil, maple syrup, honey, almond milk and eggs. Mix
Pour the wet ingredients into the dry ingredients and stir to combine. Add in chocolate chips to the brownie batter and stir to combine.
Pour the brownie batter into the baking pan, and spread in an even layer.
Bake for 40 minutes. Remove from the oven and allow to cool to room temperature. Use the parchment paper to lift the cooled brownies out of the pan, cut and serve.