Looking for a “guilt-free” way to indulge in delicious brownies packed with vital nutrition? These adaptogenic brownies are irresistibly tasty and loaded with essential nutrients. Once you take a bite, you may find it hard to resist reaching for a second slice. These treats will make you feel at home with every bite.
I can’t get enough of homemade brownies!
Coconut Flour & Carob Brownies Recipe
Ingredients:
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1 cup coconut flour
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1/2 cup tapioca starch (60g)
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2/3 cup coconut sugar
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1 cup carob powder
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2 tsp baking powder
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2/3 cup coconut oil
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1 cup coconut milk
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1/2 cup water
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1 tsp vanilla extract
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1 tsp maca powder
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1 tsp ashwagandha
Instructions:
1. Preheat the oven to 325°F.
2. In a large mixing bowl, combine the coconut flour, tapioca starch, coconut sugar, carob powder, and baking powder.
3. In a separate bowl, mix the coconut oil, coconut milk, water, vanilla extract, maca powder, and ashwagandha.
4. Gradually add the wet mixture to the dry mixture, stirring until well combined.
5. Pour the batter into a greased baking tray and spread it evenly.
6. Bake for approximately 30 minutes, or until the edges are set. If the brownies are still too soft after 25 minutes, continue baking and check every few minutes until the desired consistency is reached.
7. Once done, let the brownies sit in the oven with the heat turned off for an additional 15 minutes. This will help them set without becoming too stiff.
Note: The brownies are intended to be a little on the soft side, so be cautious not to overbake them.
Optional Chocolate Sauce:
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Mix carob powder with coconut oil, coconut sugar (or agave), and coconut milk to create a chocolate sauce. Drizzle it over the brownies. An alternative option is to blend the carob powder with ground dates and water to make a different type of chocolate sauce.
These coconut flour and carob brownies create a delightful treat that can be enjoyed as a morning snack!
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