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PALEO BROWNIES WITH CACAO CRUNCH

Ingredients:

1/2 cup coconut oil melted
1 1/4 cup Coconut Sugar
3/4 cup Cacao Powder
1/2 tspn Peruvian Pink Salt
1 tspn vanilla extract
2 large eggs
1/3 cup almond meal
3 Tbs tapioca starch
2 Tbs Cacao Crunch (or Cacao Nibs)

Method:

Preheat oven to 175°C (155°C fan-forced) and line a 20x20cm baking pan with baking paper.


 


In a large mixing bowl whisk together the coconut oil, sugar, cacao powder and salt.


Then whisk in the vanilla and eggs.


Lastly add in the flour and tapioca and whisk until smooth.


Pour the batter into the lined baking pan and spinkle on the cacao crunch or nibs.


 


Bake for 30-35 minutes. When done the edges should be hard and formed and a toothpick into the centre should come out slightly wet.


 


Allow to cool completely in the pan before cutting and serving.

Submitted By:
The PSF Team
PALEO BROWNIES WITH CACAO CRUNCH
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