Preparation time: 10 min
Cooking time: 30 min
Difficulty: Easy - for beginners
Dietary guidance: v g
120ml coconut oil (solid)
3 heaped tbs good quality cocoa powder
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp chilli powder
160ml coconut cream
2 tbs honey
150g ground almonds
Preheat a fan-forced oven to 200° Celsius/gas mark 6
First melt the coconut oil either in the microwave or on the stove. Combine the coconut oil, cocoa, cinnamon, nutmeg and chilli in a bowl. Add coconut cream, honey, ground almonds and egg and combine well.
Finely grate the carrot (or blend in the food processor) and add to mixture.
Grease a small tin with coconut oil and the spoon the brownie mixture into the tin.
Bake for 30 minutes, once firm to touch. I have found that these brownies don't get as firm as normal cakes, so it still might seem a little wobbly - they firm up out the oven once they cool a bit. Remove from the oven and allow to cool slightly before transferring from the tin to a cooling rack.