INGREDIENTS
Brownies:
1/2 cup
coconut flour (sifted, where to buy coconut flour)
3/4 cup
sweetener of choice: coconut sugar for paleo (or erythritol for low carb option.)
1/2 cup
butter (ghee, or organic red palm oil (this brand is grown in Ecuador on small organic family farms and partner with Natural Habitats to promote sustainable agriculture, and where no rainforest or orangutan habitats are harmed).)
1/2 cup
brewed organic coffee or decaf coffee (or can use ½ cup water in place of this (if you can’t have coffee))
2 tbsp
cocoa powder or cacao powder (unsweetened)
3
eggs
6 tbsp
unsweetened coconut milk or almond milk + 1 ¼ tsp apple cider vinegar (mixed together in a separate bowl (this makes dairy free buttermilk and it will look curdled).)
1 tsp
organic GF vanilla extract.
1 1/4 tsp
baking powder
FROSTING:
1/4 cup
ghee or butter or coconut oil
1 tbsp
cocoa powder or cacao powder
1/2 cup
powdered sweetener of choice: coconut sugar for paleo (or for Low Carb use ½ cup powdered erythritol (pulse in blender or processor until powdered), I used Swerve., make this by pulsing coconut sugar in blender or processor until powdered)
1 1/2 tbsp
coconut milk or almond milk (unsweetened)
1/2 tsp
organic GF vanilla