1 cup coconut oil (solid)
1 tsp ground cinnamon
1 cup cocoa powder
1 cup coconut milk
4 tbs honey or agave nectar
2 cups almond meal
1/4 cup toasted almond flakes
Preheat a fan-forced oven to 160° degrees Celsius/325° degrees Fahrenheit. Line a brownie tin or cake loaf tin with baking paper.
In a medium sized bowl, place the coconut oil, cinnamon and cocoa powder in a bowl and combine well. Add the coconut milk, honey, egg and almond meal and mix until combined.
Place the brownie mixture into the brownie tin and smooth the surface of the mixture.
Place in the oven for 25-30 minutes then remove and allow to cool to room temperature before transferring to the refrigerator for at least 60 minutes.
Top the brownie with toasted almond flakes then cut into individual serves.