1 Picture
Ingredients
- Dark Chocolate Chips
- Full-Fat Coconut Milk (1 can)
- Unsweetened Cocoa Powder
- Coconut Oil
- Arrowroot Starch (optional)
- Coconut Flour
- Baking Soda
- Salt
- Pure Maple Syrup
- Olive Oil
- 2 Eggs
- Canned Pumpkin (1/4 Cup)
- Chopped Walnuts (optional)
Details
Preparation time 15mins
Cooking time 40mins
Preparation
Step 1
Step 1
2 oz dark chopped chocolate
3 Tbsp full-fat coconut milk- put extra coconut milk in container and store in frig
1/4 C unsweetened cocoa powder
3 Tbsp coconut oil melted
Step 2
3 Tbsp arrowroot starch
1/4 cup (25g) coconut flour, sifted
1/4 tsp baking soda
pinch salt
Step 3
1/2 cup (120 ml) pure maple syrup
1.4 cup (60ml) olive oil
2 eggs, whisked
1/4 cup (60 g) canned pumpkin
Directions:
1. preheat oven to 350 degrees
2. place all the step 1 ingredients in a small saucepan over low heat until melted. remove from heat.
3. place all the step 2 ingredients in a medium bowl and whisk to combine (also add chopped walnuts if desired here)
4. add the step 1 chocolate mixture and all the step 3 wet ingredients to the step 2 dry ingredients. blend well with a hand mixer
5. pour the batter into a greased 8-by-8 inch glass baking dish. bake 25 minutes, or until a toothpick inserted in the center comes out clean
6. cool completely on a wire rack. cut brownies into squares and enjoy! store leftovers in an airtight container or freeze up to 3 months
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