I made these brownies to take to a Paleo blogger potluck party. They are very rich and decadent even though they are gluten and dairy free. For a lighter recipe make sure to use blanched almond flour that have the skins removed. These have coconut shreds and walnuts to add texture but both can be left out, if desired. Don’t worry that it will taste like coconut because the cocoa will cover up the flavor if you do not like it. Also using expeller pressed coconut oil is very mild and can be not be tasted even by my husband who is not a big coconut oil fan.
3/4 cup cocoa (or organic cacao)
2 eggs (organic and pastured is best)
1/2 cup maple syrup or raw honey
1 cup coconut oil, melted
1/2 cup full fat canned coconut milk
1 tsp vanilla extract
1 cup almond flour, heaping (blanched is best)
1/2 tsp baking soda
1/2 cup shredded coconut
1/2 cup walnuts, chopped
(always use organic ingredients when possible)
Preheat the oven to 350 degrees.
Mix the cocoa, eggs, sweetener, coconut oil, coconut milk and vanilla in a bowl.
In another bowl combine the almond flour, baking soda, shredded coconut.
Mix the two bowls together and pour into a square baking dish.
Bake for 30 minutes and cool for 15 before serving.
Makes 9 brownies.
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