From “The Suja Juice Solution” by Annie Lawless and Jeff Church
1 cup almond butter
1/2 cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/3 cup cacao powder
1/2 teaspoon baking soda
1 tablespoon decaf espresso powder
1/2 teaspoon coarse sea salt, plus more to sprinkle on top if desired
Preheat the oven to 325.
In a large bowl, mix together the almond butter, maple syrup, coconut oil, egg and vanilla. When the liquid is well mixed, stir in the cacao powder, baking soda, espresso powder and sea salt. Pout the batter into a parchment-lined or coconut-oiled 9×9-inch baking pan.
Sprinkled a pinch of sea salt over the top of the brownies if desired. Bake for 20-25 minutes, until the brownies have formed a nice flaky skin but are still chewy and soft in the middle.