Vegan I Gluten Free
Time: 35 minutes
1 tbsp. flaxseed meal + 2 1/2 tbsp. water
1 (15ounce) can cannellini beans, rinsed and drained
1 cup almond butter
1/4 cup almond flour
1/3 cup coconut sugar
3 tbsp. maple syrup
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup dark chocolate chips
Preheat the oven to 350F. Grease a small skillet generously with coconut oil.
Mix the flaxseed meal and water together, stirring to combine, then set aside to thicken for 5 minutes.
Blend the beans and the almond butter together in a food processor until smooth. Stop and scape down the sides if needed.
Transfer the blended mixture into a large bowl. Add in the remaining ingredients and the flaxseed mixture. Stir to combine.
Spread the mixture evenly into the skillet.
Convection bake at 350F for 20 minutes. Let cool for 10 minutes then enjoy warm. Spoons at the ready! Maybe top with some dairy-free ice cream!
Note: When purchasing your ice cream choose a dairy free alternative! Read ingredient labels and look for recognizable names and minimal ingredients!