Flourless Brownies


  • 3/4 cup almond butter
  • 3/4 cup coconut sugar
  • 1/3 cup raw cacao powder
  • 1 egg
  • 1/4 tsp fine sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp pure vanilla extract
  • 1/2 cup dark chocolate chips
  • Line a 7-inch round pan with parchment paper. In a large bowl, combine the almond butter, coconut sugar, cacao powder, egg, salt, baking soda, and vanilla and stir well to create a thick batter.
  • Transfer the batter to the prepared pan and use your hands to press it evenly into the pan. Sprinkle with the chocolate chips and gently press them into the batter. Pour 1 cup water into the Instant Pot and arrange the handled trivet on the bottom. Place the pan on top of the trivet and cover it with an upside-down plate or another piece of parchment to protect the brownies from condensation.
  • Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid.
  • Use oven mitts to lift the trivet and the pan out of the pot. Let the brownies cool completely in the pan before cutting and serving, as they will be very fragile when warm. Store leftovers in an airtight container in the fridge for 2 weeks.
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