Fudge Cherry Brownie Skillet
- 2 eggs
- 1/2 cup tahini
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 2 tbsp unsweetened almond milk
- 2 tbsp melted coconut oil
- 1/2 cup tart cherries, canned in water (drained and roughly chopped)
- 1/2 cup almond flour
- 2 tbsp coconut flakes (optional)
- 1/3 cup cacao powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1/3 cup chocolate chunks
- 1/2 tbsp coconut oil
- 1/4 cup chocolate chunks
Preheat the oven to 325 degrees.
In a large bowl, combine the eggs and remaining wet ingredients, whisk together thoroughly.
Add in almond flour, coconut, cacao, cinnamon, sea salt, and baking soda.
Using a spatula, stir together until well combined.
Fold in the chocolate chunks.
Spray a 9-inch skillet, baking dish, cake round, or loaf tin with coconut oil and pour in the batter.
Spread the mixture evenly and bake in the oven for 20-22 minutes, or until a toothpick comes out clean.
Once done, option to drizzle chocolate over the top.