Mocha brownies

By Jamie Salter

Mocha brownies

Serves: 8-10 slices


1/4 cup coconut flour

1/2 cup Califia Farms XX Espresso Cold Brew Coffee

1/3 cup raw cacao powder

2 eggs, whisked

1/2 cup hulled tahini or almond butter

1/4 cup maple or rice malt syrup

2 tablespoons chia seeds

1/3 cup dark chocolate, chopped

1 teaspoon baking powder

Pinch of sea salt

Pinch of cinnamon


Preheat oven to 160°C.

Whisk eggs in a large mixing bowl then add coconut flour, baking powder, sea salt, cinnamon and raw cacao powder and stir to combine.

Add in the tahini, maple or rice malt syrup, Califia Farms Mocha XX Espresso Cold Brew Coffee Milk and chia seeds and mix until just combined.

Stir through the chopped dark chocolate.

Spoon mixture evenly into a lined baking tin.

Bake in oven for 25 to 30 minutes, or until an inserted skewer withdraws clean.

Remove from oven, allow to cool slightly and then cut into squares.

Serve warm.

Source: Jess Sepel and Califia Farms.