• 1/2 cup plus 2 Tbs. organic coconut oil or you can substitute will 1/2 cup plus 2 Tbs. all-natural peanut butter 
• 1/4 cup unsweetened cocoa powder 
• 3 large eggs 
• 1/2 cup plus 2 TBS. agave nectar OR honey 
• 1 tsp. pure vanilla extract 
• 1/2 cup minus 1 TBS. (50 g) coconut flour 
• 1/2 tsp. kosher salt 
• 1/3 cup chopped raw walnuts 
• 1/3 cup dark chocolate chips 

Directions:

• Preheat oven to 300 degrees. Line an 8" x 8" glass baking pan with parchment so two edges hang over the side of the pan, or spray with cooking spray to prevent sticking. 
• In glass measuring cup, melt coconut oil in microwave.  
• In a large mixing bowl, combine the cocoa powder, the melted coconut oil and eggs with an electric mixer until mixed.  
• Next, add in the agave (or honey) and vanilla extract. Mix again until combined. 
• Add in the coconut flour and salt and mix again until the batter is thoroughly combined. 
• Fold in the nuts and chocolate chips. Spread into your 8” x 8” baking pan evenly. 
• Bake for 25-30 minutes or until a toothpick inserted into center comes out clean. Once cooled, you can either refrigerate them or leave them at room temperature in an airtight container. 

Serving size:

1/16

Nutritional Information:

• Calories 180.7 
• Total Fat 12.7g 
• Total Carbohydrate 17.4g 
• Protein 1.5g 
• Fiber 1.9g 

Serves 16