Low Iodine Carob & Coconut Fudge Brownies
Total time1 hr 13 min
Prep time15 min
Cook time28 min
4.5(22)
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup coconut oil, melted and slightly cooled
- ½ cup maple syrup
- ¼ cup full-fat coconut milk
- 1 tsp vanilla powder
- ¾ cup cassava flour
- ½ cup carob powder
- 2 tbsp tapioca starch
- ½ tsp baking soda
- 1 tbsp apple cider vinegar
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 2 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides.
- 2
In a large mixing bowl, whisk together the melted coconut oil, maple syrup, coconut milk, and vanilla powder until smooth and fully combined.
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