Makes 8-10 servings
2 eggs (flaxseed or egg replacer)
25g (¼ cup) coconut flour
1 tsp baking powder
pinch of sea salt
pinch of cinnamon
35g (⅓ cup) raw cacao powder
120ml (½ cup) hulled tahini or almond butter
60ml (¼ cup) maple or rice malt syrup
120ml (½ cup) Califia Farm XX Espresso
2 tbsp chia seeds
40g (⅓ cup) dark chocolate (70-85%), chopped
How to prepare
Preheat the oven to 160 degrees Celsius. Using the baking paper, line a baking pan. In a large mixing basin, whisk together the eggs. Add the coconut flour, baking powder, sea salt, cinnamon, and raw cacao powder after whisking. To blend, stir everything together.
Combine the tahini, maple, or rice malt syrup, Califia Farms Cold Brew Coffee XX Espresso, and chia seeds in a blender or food processor. Mix until everything is well blended. Chop the dark chocolate and add it to the mix.
Fill the prepared baking tray halfway with the mixture. Preheat the oven to 250°F and bake for 25–30 minutes. Insert a skewer into the brownie to see whether it’s done. The brownie is ready when it comes out clean.
Allow the pan to cool slightly after removing it from the oven. Serve warm with a dollop of Greek yogurt or a sprinkling of coconut ice cream.