Preheat oven 325 deg. Prepare a 8x12 pan.
Melt chocolate in saucepan, add coconut milk and honey. Stir until mixed and melted.
Puree beans in food processor, add chocolate mix, vanilla, cinnamon, rice flour, and half of the shredded coconut. Puree until smooth.
Pour into pan. Top with walnuts, coconut and coco nibs.
Bake at 325 for 50-60 min or until toothpick comes out clean. Cool before serving.
These are very creamy brownies and the middle has the consistency of cheese cake. Be sure to bake it long enough that the top and bottom are cake firm. I'm always a fan of adding more crunch or flavour and you can add any nuts or toppings to make this your own.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 108 (68%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 13.1mg||0 %|
|Potassium 149.5mg||4 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10.9g|
|Protein 3.2g||5 %|
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Calories per serving: 160
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