Who doesn’t love a good mocha square? This one is particularly good as it is gluten-free and free from refined sugar. We promise you will not regret making this one. It is as good as it looks. Recipe by the one and only Amanda Jenninger who creates magical and inspirational recipes on her social channels.

Time: 1 hour
Difficulty: Not to tricky
Service size: Approx. 15 pieces

Ingredients

Brownie:

1.5 dl almond flour
1.5 dl coconut sugar (make it healthier with 3 tbsp organic honey)
1 cup of cocoa
150 butter
3 eggs
0.5 tsp vanilla powder
A pinch of salt

Frosting:

2 tablespoons of cocoa
2 tablespoons of coffee
75 g of butter
2 dl sugar caster sugar (or classic icing sugar)
0.5 tsp vanilla powder
+ coconut flakes on top

Instructions

1Start with the sticky cake: melt the butter in a pan and set the oven to 175 degrees.
Quickly mix eggs and sugar in a bowl.
Mix in the dry ingredients and the butter.
Place a piece of baking paper in a rectangular shape and pour in the batter.
Bake in the oven for about 15 minutes (depending on the oven and how sticky you prefer)
Make the frosting in the meantime - melt the butter in the same saucepan.
Stir in the remaining ingredients for the frosting and stir to a smooth batter.
Allow the cake to cool (at least 30 minutes) before pouring over the frosting and sprinkling on the coconut flakes.
Leave to cool completely in the fridge

So, we hope you like it. If you try this recipe, make sure to tag us in a photo if you make it.

Amanda is the mother of two from Stockholm who strives to find a healthy balance between children, work, and free time. She loves creating healthy recipes, yoga, and writing and is constantly looking for tricks to incorporate more self-care into her everyday life. She appreciates the tranquility of nature and is currently building a house in Småland, where she will move with her family full-time when the house is ready.

Amanda’s website
Amanda’s Instagram page

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