Coconut and Inca Berry Brownies


½ cup wholemeal flour
½ cup unsweetened cocoa powder
½ cup shredded coconut
½ tsp. baking powder
¼ tsp. sea salt
½ a cup of Natvia, honey or agave nectar
½ cup extra virgin coconut oil
2 eggs
1 vanilla bean, seeds removed
¼ cup inca berries
½ cup of water if needed


Preheat oven to 180C and grease a mini muffin tin. In a small bowl mix together flour, cocoa, baking powder and sea salt. In a medium saucepan over low heat, melt coconut oil. When melted, whisk in the Natvia until dissolved. Pour into dry ingredients. Stir in the eggs one at a time until fully incorporated then stir in the vanilla, inca berries, coconut and water if needed. Combine thoroughly.

Spoon batter into prepared mini muffin tin and cook for 10 – 15 minutes or until a toothpick inserted in the centre comes out almost clean. Once cooked leave to brownies to cool and removed the baking paper.