Recipes: Desserts

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Chocolate Almond Espresso Chip Brownies


  • 2 squares unsweetened baking chocolate
  • 2/3 cup soft tofu
  • 1/3 cup Loriva® canola oil
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Maranatha® Almond Butter
  • 2 tsp. pure vanilla extract
  • 1 tsp. pure almond extract
  • 1/3 cup Sucanat®
  • 1/4 cup honey
  • 1 cup unbleached flour
  • 1/4 cup Ah!laska unsweetened powdered cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2 cups Tropical Source® Espresso Roast Chocolate Chips
  • 1 cup almonds, chopped


  1. In a small bowl blend the flour, cocoa, baking powder, and salt. Set aside.
  2. Melt the baking squares. Cool to room temperature.
  3. Wash the tofu under running water, then thoroughly whip it in your mixer until creamy.
  4. At low speed add the oil, melted chocolate, extracts, applesauce, and Sucanat.
  5. Mix until the Sucanat is somewhat dissolved, then add the almond butter and honey. Mix for another minute until well blended.
  6. Add the cocoa/flour mixture. Blend thoroughly, about 2 minutes. Fold in the Tropical Source baking chips and the nuts.
  7. Pour mixture into a well oiled 16″ pan and bake for 25 to 30 minutes at 350° F. Allow the pan to cool before cutting.


Nutritional information per serving: Calories 319, Fat 18.7g, Cholesterol 0mg, Sodium 135.1g, Carbohydrates 34.7g, Fiber 2.2, Protein 5.7g.

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