Serves 12

• ¾ cup cocoa powder, unsweetened

• 3 tbsp coconut flour

• 1 tbsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 eggs

• 2 cups juice pulp, firmly packed

• ½ cup coconut oil, melted

• ½ cup maple syrup

Preheat oven to 350F. Line an 8”x8” baking tray with parchment paper.

Add cocoa powder, coconut flour, baking powder, baking soda and salt to a large bowl. Stir to combine.

Whisk eggs, pulp, oil and maple syrup.

Add wet ingredients to the dry ingredients and stir to combine well. Use a spatula to scrape the batter into the baking dish.

Bake for 30 mins until the top is firm and edges just start to pull away from the dish.

Allow the brownies to cool.

Tip: I like to blend the wet ingredients in my blender to make cleanup easier.