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Coconut & Inca Berry Brownies

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A delicious guilt-free brownie! Need we say more… Ingredients ½ cup wholemeal flour ½ cup of water if needed ¼ cup inca berries 1 vanilla bean, seeds removed 2 eggs ½ cup extra virgin coconut oil ½ cup of Natvia, honey or agave nectar ¼ tsp. sea salt ½ tsp. baking powder ½ cup shredded coconut ½ cup unsweetened cocoa powder Method Preheat oven to 180C and grease a mini muffin tin. In a small bowl mix together flour, cocoa, baking powder and sea salt. In a medium saucepan over low heat, melt coconut oil. When melted, whisk in the Natvia (or honey/agave nectar) until dissolved. Pour into dry ingredients. Stir in the eggs one at a time until fully incorporated then stir in the vanilla, inca berries, coconut and water if needed. Combine thoroughly. Spoon batter into prepared mini muffin tin and cook for 10-15 mins or until a toothpick inserted in the center comes out almost clean. Once cooked leave to brownies to cool and remove the baking paper.

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