Ingredients for 4 medium brownies (or 8 small)

• 160g almond puree
• 160ml of hot water
• 95g of coconut sugar
• 2 tbsp flax seeds
• 50g unsweetened cocoa powder
• 2 tbsp. Moccha Glow
• 2 tbsp coconut flour + 2 pinches
• 1 pinch of baking soda
• 3 tbsp dark chocolate chips
• 1 knob of coconut oil
• Flower of salt

Preparation

Preheat the oven to 160°C. In a medium container, place the almond butter, hot water, coconut sugar, and flax seeds. Mix and let stand for 5 minutes. Stir in the cocoa powder, Moccha Glow , 2 tablespoons of coconut flour, and baking soda. Add the chocolate chips. Brush a loaf tin (the brownies will be thicker in this type of tin) with coconut oil, then sprinkle with two pinches of coconut flour. Sprinkle with fleur de sel and bake for 25 minutes. Let the brownies cool before removing them from the tin and cutting them.