Ingredients –
1⁄2 CUP unsweetened cocoa powder
1⁄2 CUP coconut flour
1⁄2 TSP baking soda
1⁄4 TSP salt
3 large eggs
1⁄2 CUP unsweetened applesauce (if on recovery day, otherwise substitute 1/2 cup mashed avocado)
1⁄3 CUP melted coconut oil (or butter substitute) d
1⁄3 CUP sugar-free sweetener (monk fruit or stevia)
1 TSP vanilla extract
1⁄4 CUP unsweetened dairy-free milk (almond or coconut)
Instructions:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together cocoa powder, coconut flour, baking soda, and salt until well combined.
- In a separate bowl, whisk the eggs, applesauce (or avocado), melted coconut oil, sweetener, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients, adding the dairy-free milk to achieve a thick but pourable batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely before slicing for the best texture.
