FLOURLESS COCONUT BROWNIES

INGREDIENTS

1/4 cup + 2 tablespoons coconut oil or butter

6 oz chocolate chopped

2/3 cup sugar

2 large eggs room temperature

1/4 cup cocoa powder

3 tablespoons arrowroot powder

For the coconut layer

3 cups shredded coconut unsweetened

1 cup coconut oil melted

4 tablespoons maple syrup

INSTRUCTIONS

Preheat the oven to 180°C/350°F. Line an 8 x 8-inch pan with parchment paper and set aside.

In a microwave safe bowl, add the coconut oil and chopped chocolate. Microwave in 30-second increments until the chocolate melts. Whisk into the coconut oil and let it cool slightly.

Whisk in the sugar until completely combined. Add in the eggs one at a time, then add in the cocoa powder and arrowroot powder. Whisk until a smooth batter remains.

Transfer the brownie batter into the lined pan and bake for 20-25 minutes, or until a skewer comes out clean.

Let the brownies cool in the pan completely.

In a small bowl, combine your coconut, coconut oil, and maple syrup. Spread over the brownies and refrigerate for 30 minutes, or until the coconut has set. Slice into pieces.