Rating4.3/5 (from 8 ratings)4.25
YieldServes 1 if you want to eat it all by yourself, or more if you like to share
30 almonds (soaked, peeled)
½ cup cacao nibs (ground)
½ cup carob powder
5 tablespoons dark agave nectar
1 small piece of vanilla
Zest (peel) of half an orange (use the best looking and smelling orange you can find.)
1. Put all the ingredients in a blender or food processor and blend until a beautiful dark, crumbly mass.
2. Eat as is with a nice big spoon, or if you can wait a little longer, press it in a container and put it in the fridge or freezer to harden up, cut in squares, and enjoy.
Princess Judy's ThoughtsBy Princess Judy
The best chocolate orange brownie I’ve ever tasted!
I used Karen Knowler’s Milk Chocolate recipe as a base (which tastes great by itself, but was a bit too sweet and gooey for me) and made a few adjustments.
I didn’t change a lot--only cut the amount of agave in half and added some orange peel. Thanks to Karen in the first place for the original invention!
Note: I don’t have a zester, so I just scraped/cut the orange peel off with a knife, and the chunky bits really added to the flavor. (I made another batch for which I ground the chunky orange peel bits first, but it didn’t turn out as well.)
Also note that the amount of agave I used is half the amount recommended in Karen’s recipe. It’s sweet enough though, and cutting the amount in half really gives this brownie its crumbly, brownie-like structure.
If you use the same amount as in the original recipe, the texture will become very gooey/liquidy.
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