A delicious guilt-free brownie! Need we say more…Ingredients
½ cup wholemeal flour½ cup of water if needed¼ cup inca berries1 vanilla bean, seeds removed2 eggs½ cup extra virgin coconut oil½ cup of Natvia, honey or agave nectar¼ tsp. sea salt½ tsp. baking powder½ cup shredded coconut½ cup unsweetened cocoa powderMethod
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.