| Sugar-free Choc Brownies |
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This super-rich choc brownie is gluten free & sugar free! The natural sweet & sour punch from the incaberries cuts through the rich chocolate flavour. If you are a lover of dark chocolate, watch out! Ingredients  2/3 cup organic coconut oil 1/3 cup tahini, unhulled 5 eggs ¾ cup agave syrup 3 tbs coconut flour 1 ½ cups cocoa powder (dutch processed unsweetened) 1/2 cup organic dried incaberries ½ tsp salt ½ tsp baking powder 1 tbs vanilla essence Method Pre-heat the oven to 180 degrees C. Grease and line a square baking tine with baking paper. Sift the cocoa, coconut flour, salt and baking powder into a bowl, combine and set aside. Melt the coconut oil and tahini slowly over heat, stir to combine. Set aside to cool. Whisk eggs, agave and vanilla until smooth. Whisk in the dry mixture until smooth. Add incaberries and combine. Pour into baking tin and bake for 18-20 minutes. Serve with some fresh berries and natural yoghurt! Makes 12. Note: it is best to remove the brownies when they still look a little underdone. They will harden up, and coconut flour if overcooked can go dry. |