225g dark cooking chocolate
115g coconut oil
4 flax eggs (see below)
1 cup agave syrup
1 tsp vanilla extract
2 cups ground almond meal
1 cup coconut flour
Handful of dark chocolate chips or chocolate buttons
Cacao nibs, chopped
Line and grease a 23cm square baking tin or casserole dish. Heat oven to 190C. Melt the chocolate and coconut oil in a bowl or pan over simmering water, stirring until smooth and glossy, add the agave syrup and set aside.
In a mixing bowl add 4 tablespoons of ground flax seeds with 10 tablespoons of cold water and set aside for about 10 minutes. Add the vanilla to the “flax egg” mix then mix in the melted chocolate. Finally add the ground almonds, coconut flour and chocolate chips and mix well.
Transfer the batter to the baking tin and top with some chopped cacao nibs. Bake for about 20 minutes, the brownie should not be too firm as it will firm up as it cools. Leave in the tin until cooled then serve with some fresh fruit.