Coffee and Sunflower Seed Butter Brownies
These vegan brownies are gooey, chocolatey, espresso-infused, and made with sunflower seed butter for a rich, nut-free, allergy-friendly indulgence.
Ingredients
- 1/2 cup sunflower seed butter
- 1/2 cup maple syrup
- 1/4 cup brewed strong coffee
- 1/4 cup melted coconut oil
- 1/4 cup cocoa powder
- 1/2 tsp vanilla extract
- 1/2 cup almond flour
- 1/4 tsp salt
- 1/4 cup vegan chocolate chips optional but… obviously yes
Instructions
- Preheat oven to 350°F (175°C) and line your pan with parchment.
- In a bowl, mix sunflower seed butter, maple syrup, coffee, vanilla, and coconut oil until smooth.
- Stir in cocoa powder, almond flour, and salt until well blended and fabulous.
- Fold in chocolate chips like you mean it.
- Pour into pan, spread evenly, and bake for 25 minutes.
- Cool for 10 minutes before slicing. Or don’t. You’re in charge.
Notes
🔬 Nutritional Info (Per Serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
🌱 Vitamins & Minerals (Per Serving)
- Magnesium: 10%
- Iron: 6%
- Vitamin E: 8%
- Zinc: 5%
- Phosphorus: 7%
💡 Tips & Notes
- Use decaf coffee if you're already wired enough from life.
- Add chopped dark chocolate for extra drama and depth.
- Sprinkle sea salt on top before baking for a salty-sweet situation.
- Store in the fridge if you have self-control (teach us your ways).
- Great for meal prep—because you deserve brownies every day.