Gluten free espresso, pistachio and coconut brownie ice cream sandwiches

Phew. So little time, so many adjectives. I have bit a bit absent in the world of blogging in the past few weeks due to a continually irritating undiagnosed gastrointestinal illness. Here I go again with all the adjectives. But srsly, I apologise and I intend to be more proactive in the upcoming months. I haven't gotten better, but if brownie ice cream sandwiches don't help, then I don't know what will. 


These brownies are gluten free and fulla good fats, courtesy of almond meal, coconut oil and eggs. They aren't virtuous raw vegan black bean superfood anti ageing prebiotic anti inflammatory morsels, but they are delicious. A very important (potentially THE most) important adjective when describing brownies.


NOTE: I have misled you somewhat with the title. These are much more appropriate as open faced sandwiches. Eating two fat brownies sandwich style turns out to be harder than your imagination would believe. Unless you have an unhinge-able jaw, and if so then good for you.  


1 cup almond meal
3 eggs
1/2 cup solid coconut oil
2 tablespoons maple syrup
100g 80%+ dark chocolate (I used Green and Blacks)
2 tablespoons cocoa
1/2 teaspoon sea salt
1 teaspoon vanilla bean paste
1/2 cup pistachios, roughly chopped
1/8 cup (single shot) espresso
oyo ice cream, to serve


1. Preheat the oven to 180 degrees Celsius.
2. Using the double boiler method (unsure whether I have just named it this or whether thats legit) melt your chocolate in a steel bowl over a pan with boiling water in it. Eloquence is my specialty today apparently.
3. Once the chocolate is melted, add the coconut oil and stir until incorporated. Remove from the heat and allow to cool a little.
4. In a large bowl, mix together your almond meal, salt, cocoa, maple syrup and pistachios. 
5. Quickly whisk up your eggs, and then add them to the almond meal mixture, followed by the melted chocolate and the espresso shot. Stir thoroughly until everything is combined. 
6. In a small tin (I found it best to use a loaf tin and repeat) pour in the brownie mixture and pop in the oven for 10-15 minutes.
7. Cool slightly and serve with Coyo ice cream or regular. Just be aware that Coyo melts at a monstrous rate (see photos) so be ready to eat quickly or grab a napkin.