This recipe is just yum! It may not be as super nourishing but its ok to indulge sometimes and it still has some great health benefits too.

It has a slightly different consistency to other brownies due to the almond flour and desiccated coconut, but it is still sticky, chocolatey and yum.

Raw cocoa is full of polyphenols which act as very strong antioxidants in the body. The raw honey has both anti-inflammatory and anti-bacterial power.

This recipe is gluten free and can be kosher for Pesach too


3 tablespoons raw honey (¼ cup)
50g desiccated coconut
60g almond flour
115g unsalted butter (or 8 tablespoons coconut oil)
3 free range eggs
1½ teaspoons vanilla essence
40g cocoa powder
50g pecan nuts
½ teaspoon bicarb of soda
½ teaspoon salt
 Optional: ½ teaspoon almond essence
Optional: 2-3 tablespoons raw cocoa nibs


1 Preheat the oven to 180 degrees.
2 Using a whisk, beat the eggs, melted butter (or coconut oil), vanilla essence, almond essence and honey together.
3 Add the rest of the ingredients and beat until well combined
4 Grease a 20 by 20 oven proof dish and line it with baking paper. Pour the brownie mixture onto the paper and smooth it out with a spatula
5 Bake for 25 minutes or until set
6 Wait until the brownies fully cool down until cutting into them and store in an airtight container.

Inspired byTaste Magazine 

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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