Coconut and Banana AIP “Chocolate” Brownies Recipe

Ingredients

1/4 cup of coconut oil (60 ml), melted

1 Tablespoon of gelatin powder (6 g)

1 Tablespoon (15 ml) of lukewarm water

1 Tablespoon (15 ml) of hot water

1 cup of coconut flour (112 g)

1 cup of carob powder (96 g)

2 over-ripe bananas, mashed to a smooth puree

2 Tablespoons of coconut cream (30 ml)

Preparation

Preheat the oven to 350°F (180°C).

Measure the coconut oil while solid, then place in the microwave on a gentle heat for a few seconds to melt to liquid.

Prepare the gelatin by sprinkling the powder over the lukewarm water in a small bowl. Wait a minute or two, then add in the very hot water. Mix well and set aside.

Combine the coconut flour and carob powder in a bowl. Combine the melted coconut oil, gelatin mixture, mashed bananas and coconut cream in a separate bowl. Add the wet banana mixture to the coconut flour and carob mixture and combine until fully incorporated.

Tip the mixture into a small, greased baking dish (approx. 6-in x 6-in), smooth down the top and place in the oven for 15 minutes. Use a cake tester to ensure the brownies have cooked, then remove and allow to cool before slicing into squares (this ensures it’ll be more solid).

Depending on the size, you could yield between 6 and 8 delicious brownies!