Salted Fudge Brownies (Gluten Free )

This recipe is the result of much experimentation and produces a decadent chocolate treat.  The brownies stay moist at room temperature for up to a week, but can be refrigerated or frozen for longer term storage.  They won’t last long though, so delicious…


  • 3/4 cup raw cacao powder
  • 3/4  cup coconut nectar or crystals*
  • 2 cups almond butter
  • 1/8 cup coconut manna, softened
  • 1 T + 1 t  vanilla
  • 1/4 cup Lakanto Monkfruit crystals
  • 1/2 t + 1/8 t sea salt
  • optional: chopped walnuts
* If using coconut palm sugar crystals, measure 3/4 cup crystals into liquid measuring cup and add water to the 3/4 cup line.  Stir to dissolve crystals in water.


  • Preheat oven to 325 degrees.
  • mix together everything but the Lacanto and salt in a large mixing bowl
  • Add Lakanto and salt; stir to incorporate
  • pour mixture into greased 9×12 pan and bake for 15 minutes.
  • remove from oven and allow to cool completely.
  • Cut into squares and enjoy!



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