Gluten Free Vegan Serves 16

• 1 Cup Raw Cacao Powder
• 2 Cups Fresh Strawberries
• ½ Avocado
• ¾ Cup Pure Maple Syrup
• ½ teaspoon Baking Soda
• ¾ Cup Coconut Flour
• ½ Cup Dark Chocolate
• 1 ½ teaspoon Pure Vanilla
• ¾ Cup Coconut Oil
• ½ Cup Coconut Sugar
• ¼ teaspoon Sea Salt
• 1 Tablespoon Lemon Juice

Directions:

Preheat oven to 350 degrees. In a pan combine lemon juice, strawberries, and ⅓ cup of maple syrup. Cook on medium heat until berries become almost jam consistency (around 5-10 minutes) and remove from heat. In a medium bowl combine ⅔ cup of cacao powder, baking soda, flour, sugar, and salt. Mix well. In a large bowl combine vanilla, remaining maple syrup, and remaining oil. Mix well. Slowly add dry ingredients into the wet. Once completely combined take ½ of the chocolate and melt. Add melted chocolate to batter and mix well. Add remaining chocolate chips to batter. Prep 8X8 baking dish with non stick option (I use coconut oil spray because I like the crispy edges). 

Baking:

Fill the pan halfway with brownie batter. Add filling and pour remaining batter on top. Bake for 40-45 minutes at 350 or until the toothpick comes out clean (make sure you are not hitting a chocolate chip). I like to make a chocolate frosting or homemade coconut whipped cream to go with it. I also add one of my favorite treats, dried strawberries on top!