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Coconut & Inca Berry Brownies

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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