• 1 cup blanched almond flour
  • 1/4 cup chickpea flour
  • 3/4 cup raw cacao powder
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup creamy almond butter
  • 1/4 cup pure organic maple syrup
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/4 cup coconut sugar
  • 1/2 cup almond milk
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • 1/4 tsp pink salt
  • 1 Pure7 100% Cacao Bar, chopped


  • Grain-free granola pistachios extra Pure7 100% Cacao chopped chocolate coarse sea salt


  1. Pre-heat your oven to 350F & line a 9×9 in. baking dish with parchment paper (for easy removal.)
  2. In a medium bowl, whisk together the almond flour, chickpea flour, cacao powder, baking soda, baking powder, & pink salt.In a stand mixer mix together the almond butter, melted coconut oil, maple syrup, coconut sugar, almond milk, flax eggs, & vanilla until well combined. (If you don’t have a stand mixer you can simply just whisk the ingredients together in a large bowl.)
  3. Pour the dry ingredients into your stand mixer (or large bowl) to combine with the wet ingredients until combined. Fold in your chopped chocolate.
  4. Pour brownie batter into your pre-lined baking dish. Top with your toppings (optional) & pop in the oven for 45 minutes or until a toothpick is inserted in the middle & comes out clean.Let cool completely & slice into squares. Store in an airtight container on the counter or in the fridge to last longer. Enjoy!