170g dairy free dark chocolate, melted, plus 90g dairy free dark chocolate, roughly chopped into chunks
Preheat the oven to 180C, 350F, gas mark 4 and line a baking tin with greaseproof paper.
In a large mixing bowl, sieve together the self-raising flour, maca powder, Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate, Lucy Bee Coconut Sugar, Lucy Bee Himalayan Salt and Lucy Bee Chai Blend. Stir to fully combine.
In a blender, blend Lucy Bee Creamed Coconut with all of the water to make coconut milk - make sure that it isn’t hot when adding it to the dry mixture and allow to cool before mixing in if needed.
Add the vanilla extract, Creamed Coconut Milk and melted Coconut Oil to the dry ingredients and stir to fully combine before stirring in the melted chocolate, followed by the chunks of dairy free dark chocolate and transfer to the pre-lined baking tin.
Bake for 25 minutes or until the centre of the brownies have set and a knife comes out clean.
Remove brownies from the baking tin and transfer to a cooling rack.