Rich and chocolaty brownies marbled with salty moreish peanut butter.
(makes 6 large brownies)
1/3 cup melted Chi coconut oil
1/3 cup Biona organics coconut nectar
40g dark chocolate melted
2 tablespoons cacao powder
1.5 cups Clearspring buckwheat flour
1.5 cups chi coconut milk
3 tablespoon whole earths crunchy peanut butter
1 tsp baking powder
1/2 tsp salt
-Melt the coconut oil and chocolate in a saucepan over a low heat.
-Add the coconut nectar and milk into the pan and whisk the ingredients together.
-In a mixing bowl measure and combine the buckwheat, baking powder and salt.
-Slowly add the wet mix to the dry in the mixing bowl, whisking until the batter is completely smooth.
-Pour the batter into a coconut oil greased 12 inch cake tin.
– Measure out the peanut butter and start pressing half teaspoon dollops into the mixture randomly.
– Place in the oven and bake a 180′ for 20 mins.
-Remove from the oven and leave to cool completely before slicing into 6 pieces.
-Keep stored in an air tight container for up to 4 days.