mocha brownie Makes 8-10 slices


  • 2 eggs (substitute for vegan options like banana, flaxseed or egg replacer)
  • 25g (¼ cup) coconut flour
  • 1 tsp baking powder
  • pinch of sea salt
  • pinch of cinnamon
  • 35g (⅓ cup) raw cacao powder
  • 120ml (½ cup) hulled tahini or almond butter
  • 60ml (¼ cup) maple or rice malt syrup
  • 120ml (½ cup) Califia Farm XX Espresso
  • 2 tbsp chia seeds
  • 40g (⅓ cup) dark chocolate (70-85%), chopped


  1. Preheat oven to 160°C. Line a baking tin with baking paper. Whisk the eggs in a large mixing bowl. Once whisked, add the coconut flour, baking powder, sea salt, cinnamon and raw cacao powder. Stir to combine.
  2. Add in the tahini, maple or rice malt syrup, Califia Farms Cold Brew Coffee XX Espresso and chia seeds. Mix until combined. Stir through the chopped dark chocolate.
  3. Spoon the mixture evenly into the lined baking tin. Bake in the oven for 25–30 minutes. To check if the brownie is cooked, insert a skewer. If it comes out clean, the brownie is ready.
  4. Remove the tin from oven and allow to cool slightly. Cut into squares and serve warm with a dollop of Greek yogurt or coconut ice-cream.

Recipe and Images Courtesy of Califia Farms

Leave a Comment