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Ingredients
- 250 g Extra Virgin Cold Pressed Coconut Oil
- 400 g Rapadura Sugar
- 160 g Cocoa Powder we love Valronha Chocolate Powder
- 1/4 tsp Himalayan Pink Salt
- 1 tsp Vanilla Bean
- 4 Free Range/Organic Eggs
- 250 g Gluten Free Self Raising Flour Blend we love nodo blend
Ingredients
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Instructions
- On stove top melt coconut oil and sugar together on low heat.
- Add Cocoa Powder, Eggs, Salt, Vanilla, and Flour, mix well by hand.
- Place mix into baking tin that has been buttered and lined with baking paper.
- Place in oven 160c for 30mins. Until spring back in middle (will firm when cools).
- Can serve as is, however we suggest finishing with chocolate ganache and fresh berries (for special occasion).
- Ganache: Place 350g couverture dark chocolate with 1/4 cup almond or coconut milk. Melt on how heat in microwave til melted. Poor over the brownie and place in fridge to set before cutting and dressing with fresh berries
