SLOW COOKER CHOCOLATE BROWNIES
INGREDIENTS
2 cups almond meal
1/2 cup raw cacao powder
1 tsp gluten free baking powder
1/2 cup coconut oil or melted butter
3 tbs maple syrup
3 eggs
1/4 cup coconut milk
1/2 cup chopped walnuts
80g organic dark chocolate - chopped into chunks
pinch himalayan sea salt
METHOD
Line slow cooker with baking paper so it reaches halfway up the side.
In large bowl combine almond meal, cacao, baking powder and salt.
In separate bowl, whisk melted butter or coconut oil, coconut milk and maple syrup.
Add eggs and continue whisking till combined.
Pour the wet into the dry and mix thoroughly.
Stir through walnuts and chocolate chunks.
Pour batter into slow cooker and cook on high for 1 hour covered.
Remove lid and cook a further 10 mins.
Turn off heat and let sit for 10-15, check with a skewer if cooked, it will come out clean if so.
Remove by lifting edges of the baking paper.
Store in the fridge for 3-4 days or freeze for 4 months.