I found these 2 recipes and they work great together.
Flourless Brownies
Flourless Brownies
Ingredients
- 4 large eggs
- 1 cup unsweetened raw-bio-cacaopoeder or cocoa powder
- 1 cup of palm sugar
- ¼ cup + 1 tbsp extra virgin coconut oil
- 2 tsp vanilla extract, or bio-vanille-powder
- 1/8 tsp salt
Directions
Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (I used my Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 25-30 minutes. The brownies will be soft in the middle at 30 minutes and have a slight jiggle. Leave the brownies for at least 5 hours before cutting and eating (I personally couldn’t wait that long and I put them in the fridge after about 15 min of cooling down time and then ate them about an hour later!).
This recipe makes 8 brownies.
*I now use 3/4 cups maple syrup (Grade B) in place of the palm sugar for a moist and gooey texture. Cooked for 30-35 minutes the center will appear to be uncooked but after cooling for a few hours (or in the fridge) it will settle and be more firm. The texture will be more like a molten chocolate cake.
Chocolate “Superfood” Frosting Recipe:
- 1/2 cup cocoa powder
- 1/4 cup coconut oil (or softened butter)
- 1 Tbs pure maple syrup (or raw honey)
- 1/4 tsp pure vanilla extract
- pinch sea salt
* Note: Depending on the weather, you might have to add a bit more cocoa powder if your coconut oil had melted or you might have to use a bit less if it’s wintertime and your coconut oil is rock solid.
Directions: Mix all ingredients together in a small bowl and enjoy! 
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