Almond Brownie Bombs

• Brownies
• 2 1/2 cups almond flour (or meal)
• 1/2 cup unsweetened cocoa (ghiradelli works well)
• 1/2 cup agave nectar or honey(clover)
• 2 pears, peeled and pureed
• 3 Tablespoons sunflower oil or other light oil
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Frosting:
• 1/4 cup almond butter
• 1/4 cup agave nectar or honey
• 1/4 cup unsweetened cocoa
• 1/4 cup + 1-2 Tablespoons soy/rice/almond milk

1. Peel, and puree pears in food processor
2. Add baking soda, salt, sunflower oil, agave nectar, and unsweetened cocoa and blend thoroughly in processor, scraping sides if necessary.
3. Add 2 1/2 cups almond flour and blend thoroughly, again scraping sides as necessary.
4. Spread into 9" x 9" glass pan.
5. Bake at 350 degrees for 50 minutes, or until toothpick comes out clean.
6. Frosting:
7. mix (by hand works fine) almond butter, agave nectar, and soy milk in bowl. Add cocoa and stir in carefully. Adjust soymilk as necessary - will become thicker in refridgerate.
8. Spread frosting on cooled muffins - will keep in refrigerator for a week or so.... They taste even better at room temperature or microwaved individually at around 20 seconds on high.

brownies, almond flour, unsweetened cocoa, pureed, sunflower oil, baking soda, salt, frosting, almond butter, honey, unsweetened cocoa

Taken from www.epicurious.com/recipes/member/views/almond-brownie-bombs-1221063 (may not work)