Monday, August 5, 2013

Coconut Brownies

1/2 C & 1Tbs coconut oil 

1/2 C & 1 Tbs cocoa powder
6 eggs
1 tsp vanilla
3/4 C coconut sugar
1/3 C honey or agave ( I like agave )
1/2 C coconut flour
C unsweetened shredded coconut
1/8 tsp salt
1. Preheat oven to 325° F. Place 1Tbs coconut oil in 8x8 pan and place in oven for 2 minutes. Remove pan, spread melted coconut oil along bottom and sides, set aside. 
2. In small saucepan melt 1/2 C coconut oil on low (just to melting, not hot) and whisk in the cocoa powder, remove from heat and set aside. 
3. In medium sized bowl whisk eggs, sugar, honey, and vanilla. Pour in the chocolate mixture and whisk until combined. Add the coconut flour and coconut and mix until combined.
4. Pour into prepared pan, bake for 35-40 minutes or until inserted toothpick comes out clean from middle. Remove from oven, place one paper towel on top of the brownies and cover with foil. Let cool for 1-2 hrs. 

Coconut Cream Topping

1 Can Coconut cream (coconut milk will not work, you need coconut cream, I used Trader Joe's Coconut cream extra thick & rich )
1/2 C agave 
1 tsp vanilla
Whip together coconut cream, agave, and vanilla. Cool in Refrigerator for 1-2hrs while brownies cool. Spread on top of brownies or serve brownies with a dollop on top. 


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