• 2 eggs (at room temperature)
• 2/3 cup or 80g of ground almonds
• 1/4 cup or 80g of cacao powder
• 1/2 cup or 130g of coconut oil
• 1.5tsp instant coffee or 1 espresso shot (decaf is an option)
• 1 1/3 or 200g of coconut sugar
• sea salt to decorate

• Step 1:

  Preheat your oven at 350 F / 175 C (fan oven).

• Step 2:

  Beat the eggs and add the coconut sugar, followed by the ground almonds and a pinch of salt. Mix well.

• Step 3:

  Add the melted (but cooled down) coconut oil, coffee, and cacao powder, and mix gently as the cacao powder is fine.

• Step 4:

  Pour in a greased muffin tray (I use coconut oil) lined with baking paper. Bake at for 18 minutes.

• Step 5:

  Let it cool down and decorate with sea salt flakes.
  Enjoy!!

• Step 6:

  *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 80g or 2/3 cup of almond flour can be replaced with 50 g or 2/3 cup of quinoa flour.

Pair these brownies with a herbal tea or Women’s Calm Tea.

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.