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Almond Joy Brownies – Recipe! Gluten-Free!

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I love the flavors of an almond joy candy bar.  The chocolate with the coconut and a hint of nuts just hits the spot.  These brownies have similar flavors, but I used cashews instead of almonds. The cashews give the same flavor as almonds in these brownies and I use cashew meal instead of flour or even gluten-free flour to create a moist texture.  You will be surprised how lusciously tender these come out and I am sure you will be making them over and over again.


1/2 coconut oil + more for pan

5 ounces dark chocolate

1/2 cup light brown sugar

1/2 cup coconut palm sugar – you can substitute granulated sugar

3/4 cup cashew meal (Trader Joe’s or other specialty markets)

1 tablespoon cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 teaspoons vanilla extract

1/2 cup cashews, toasted

1/3 cup sweetened coconut


To Prepare:

1.  Preheat the oven to 350 degrees.  Line a 8 x 8 pan with aluminum foil and brush with coconut oil.

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2.  Place the coconut oil into a glass measuring cup and microwave on high for 1 minute.

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3.  Measure out your dark chocolate and add it to the melted oil.  Microwave for 1 minute and stir to combine.

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4.  In a stand mixer, combine the brown sugar, coconut palm sugar, cashew meal, baking soda and salt.

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5.  Add the eggs and vanilla to the dry ingredients and mix on medium speed for 1 minute.

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6.  Pour in the melted chocolate mixture and stir on medium speed for 1 minute until incorporated.

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7.  Chop the cashews into pieces and add them to the batter along with the sweetened coconut.

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8.  Stir the mixture until just combined, about 1 minute.  Pour the batter into the prepared pan and bake for 25-30 minutes or just until set.

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9.  Remove the pan from the oven and let the brownies cool for 1 hour.

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10.  Lift the brownies out of the pan by the foil and slice into squares.  Serve the brownies for dessert or pack them up for a picnic or lunches.  Enjoy!

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