Choc Cherry Brownies

Makes 16 pieces


100g cocoa, carob or a mixture of each

90g coconut flour

1 ¼ cups coconut oil (liquid)

¾ cup honey

6 eggs, at room temperature (so the coconut oil does not solidify)

1 tsp vanilla

130g frozen cherries or raspberries

4 Tbsp coconut sugar


Preheat oven to 160°C. Line a 20cm square baking tin with baking paper. Place all ingredients in a large bowl and whisk to combine. Transfer to the lined tin and top with cherries and raspberries. Sprinkle with coconut sugar. Bake in pre-heated oven for 40 minutes or until only just cooked. Allow to cool in pan before cutting into squares.