Gluten-Free, Dairy-Free Instant Pot Brownies
Original Recipe
Notes
For the chocolate in the frosting, I like to use a dairy-free and refined sugar-free chocolate like Eating Evolved's Cashew Milk bar.
Ingredients
- Brownie Mixture
1 cup almond flour
2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons almond milk
1/3 cup cashew butter
1/4 cup coconut oil, melted
1/4 cup maple syrup
Chocolate Frosting
1 cup dairy-free, refined sugar-free chocolate, chopped
1/4 cup coconut oil
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
Toppings
1/4 cup rainbow chips
Directions
- In a large bowl, combine almond flour, cocoa powder, baking soda, salt, egg, almond milk, cashew butter, coconut oil, and maple syrup.
- Spray the baking pan with coconut oil. Pour all the batter into the pan, and spread evenly. Then cover the top with foil.
- Add the trivet to the bottom of the Instant Pot, along with 1 1/2 cups of water. Drop the covered baking pan in on top of the trivet.
- Secure the lid of the Instant Pot, and close the pressure valve. Press manual, and set the timer for 30 minutes.
- While the brownies cook, prep the frosting. In a small bowl, add the chopped chocolate and coconut oil. Place in the microwave for 30-second intervals. After every interval, give it a stir, and check if melted. Depending on the chocolate and microwave, it can take 2-5 intervals.
- Once the chocolate is melted, add the maple syrup, almond milk, and vanilla extract. Place the frosting in the fridge to firm up for 30 minutes to an hour — just until it is easy to spread.
- Once the timer expires, allow the Instant Pot to depressurize. Using tongs or mittens, carefully drain out the water, and remove the brownie pan. Allow to cool to room temperature.
- Frost the brownies, and sprinkle the rainbow chips on top.
Information
- Category
- Brownies, Desserts
- Yield
- 8
- Prep Time
- 30 minutes
- Cook Time
- 1 hour
- Total Time
- 1 hour, 29 minutes, 59 seconds