Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) almond flour
  • 1/4 tsp (1.5g) sea salt
  • 4 oz (115g) dark chocolate (70% cocoa or higher), chopped
  • 1/3 cup (80ml) full-fat coconut milk
  • 1 tbsp (15ml) pure maple syrup
  • 0.5g salt
  • 1 pint (473ml) low-sugar vanilla bean ice cream
  • 1 cup (140g) fresh raspberries
  • 2 tbsp (15g) toasted slivered almonds

Instructions:

  1. Whisk the melted butter and coconut sugar in a bowl until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  2. Sift in the cocoa powder, almond flour, and salt, folding gently with a spatula until the batter is a smooth, glossy mahogany color. Avoid overmixing.
  3. Pour the batter into a parchment-lined 8x8 inch baking pan. Bake at 350°F (175°C) for 20–25 minutes until the edges are set but the center still has a slight jiggle. Let cool for 10 minutes before slicing.
  4. Place the chopped dark chocolate and coconut milk in a small saucepan over low heat. Stir constantly until melted and smooth. Stir in the maple syrup and salt, then remove from heat immediately.
  5. Place a warm brownie square in a bowl. Top with a scoop of vanilla ice cream, drizzle with the warm hot fudge sauce, and garnish with fresh berries and toasted almonds.