Crisp chewy edges and ooey gooey center - free from dairy, eggs, and gluten!
How to make it
Line a 6” cake pan with parchment paper and preheat the oven to 350F.
In a standmixer with a whisk attachment, add sugar and aquafaba. Beat on high speed for 3 minutes, until stiff peaks form.
In a medium sauce pan, combined cashew butter, grape seed oil, and diary free chocolate over medium heat. Stir constantly until it becomes a homogeneous mixture. Allow to cool for 5 minutes.
Add vanilla, almond flour, cocoa powder, salt, and baking powder.
Gently fold in sugar and aquafaba mixture until combined.
Spread into prepared pan.
Bake for 17-23 minutes.
What you’ll need
2 Tbsps cashew butter
2 Tbsps grape seed oil
1/2 Cup dairy free chocolate chips
1/4 Cup aquafaba (the water in a can of chickpeas)
1/4 Cup + 2 Tbsps white sugar
1 tsp vanilla
1/4 Cup cocoa powder
1 Tbsp almond flour
1/4 tsp salt
1/4 tsp baking powder
