Coco Choc Brownies
Recipe
Description
A quick and simple gluten-free brownie recipe that’s great for an afternoon pick me up or even a party event! It's a real treat as contains coconut sugar and chocolate. Keeps really well if it doesn't get eaten too quickly and can be frozen for later. A huge hit in our house once in a while! Prep time: 15 minutes Cook time: 30-35 minutes Serves: 8
Ingredients
- 100g bar of dark chocolate
- 200ml coconut milk
- 3 eggs
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 70g coconut sugar
- 40g mixed nuts
- 35g ground flaxseeds
- 50g desiccated coconut
- 100g ground almonds
- Handful of sour cherries or cranberries
- Handful of flaked almonds
Method
- Preheat the oven to 180˚C/350˚F/Gas Mark 4.
- In a saucepan melt the chocolate with the coconut milk, set aside to cool.
- In a blender, blend the eggs, maple syrup and sugar until well combined.
- Add the nuts to the blender and pulse for a few minutes.
- Stir in all the other ingredients and the chocolate mix (except the sour cherries/cranberries and almonds).
- Pour the mixture into a baking tin lined with parchment paper. Top with cherries/cranberries and almonds.
- Bake for 30-35 minutes.
- Enjoy!
