Yield: 16 servings
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 30 mins.
1/2 cup plus 2 tablespoons organic coconut oil
1/4 cup cocoa powder
3 large eggs
1/2 cup plus 2 tablespoons raw honey
1 tsp. pure vanilla extract
1/2 cup minus 1 tablespoon (50 g) coconut flour
1/2 tsp. Celtic sea salt
1/3 cup chopped raw walnuts (soaked and then dehydrated is preferred.)
1/3 cup gluten-free mini chocolate chips
Preheat oven to 300 degrees F. Line and 8"x8" glass baking pan with parchment paper so two edges hang over the side of the pan.
In a glass measuring cup, melt coconut oil in a saucepan with hot water in it. In a large bowl, combine the cocoa powder and the melted coconut oil, and eggs with an electric mixer until combined. Add in honey and vanilla extract. Mix until combined.
Add in the coconut flour and salt and mix again until the batter is thoroughly combined.
Fold in the nuts and chocolate chips. Spread into prepared pan evenly.
Bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Once cooled to room temperature, remove from pan and cut into 16 squares. You can either refrigerate the brownies or leave them at room temperature in an airtight container.