*Gluten Free, Dairy Free, Sugar Free, Paleo Friendly


  • 230g walnut meal (purchased or ground in a food processor)
  • 65g cacao (or cocoa powder)
  • 20g Mesquite Powder
  • 1 ½  tsp. baking powder
  • 1 ½ tsp.  baking soda
  • ½ tsp. Himalayan or sea salt
  • 2 large eggs (room temperature)
  • 250ml coconut milk (room temperature)
  • 80g Natvia (or preferred natural sweetener)
  • 2 tsp. vanilla extract
  • 50g extra virgin coconut oil (gently melted)
  • 1 quantity of melted * Homemade Chocolate (see recipe below) or stevia sweetened dark chocolate blended with 20g thick coconut cream or oil
  • Handful of raspberries and flaked coconut  for topping (optional – you could use walnuts instead)
  • Coconut Oil for greasing pan


  • Preheat oven to 180°C. Grease (with coconut oil) and line a 13x9x2 inch baking pan with baking paper.
  • In a medium bowl or food processor, combine dry ingredients until well blended. Set aside.
  • In a small bowl or food processor, whisk eggs until light then add coconut milk, Natvia and whisk again. Add
    melted coconut oil and whisk until wet ingredients are completely blended.
  • Add wet mixture to dry ingredients and combine well.
  • Pour batter into prepared pan and bake 20-25 minutes. It will be slightly underdone when it comes out – but if you like the middle of your brownie soft and fudgey this is what you want.  If not, cook a further 5-10 minutes.
  • If desired, top with the melted chocolate & coconut mixture and top with raspberries and coconut flakes.
  • Cool completely before cutting.



*Basic Dark Chocolate

(Source: http://quirkycooking.blogspot.com.au/2010/11/almost-raw-chocolate.html)

  • 200g raw cacao butter (I use Loving Earth Cacao Butter)
  • 50-60g raw cacao powder (or to taste)
  • 100g raw honey or pure maple syrup or rice malt syrup
  • 1 tsp vanilla bean paste or natural extract
  • 1/8 tsp fine sea salt


  • Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into mixing bowl. Mill 20 sec/speed 8.
  • Melt cacao butter for 10 mins/37°/speed 2, scraping down sides of bowl with spatula towards end of cooking time to ensure all the cacao butter is melted.
  • Add remaining ingredients to mixing bowl and continue cooking 10 mins/37°/speed 1.
  • Mix chocolate 10 sec/speed 5 to blend honey or syrup in, then pour immediately  as needed.

OMG Chocolate Brownie