Fairly easy - Preparation: 15 min - Cooking: 20 min

Ingredients for 8 to 10 people:

• 150g of sugar-free dark chocolate

• 70 g of coconut oil

• 30 g of cashew or almond puree

• 3 eggs

• 60 g of Natsuc

• 20 g of rice syrup

• 5 cl of coconut milk (or almond cream)

• 75 g of T65 flour

• ½ sachet of yeast

• 100 g of pecan nuts

Preparation :

Preheat the oven to 160°C (325°F). Place the chopped chocolate, coconut oil, and cashew butter in a small saucepan and melt over low heat. Stir well. Whisk the eggs with the Natsuc, rice syrup, and coconut milk, then pour the melted chocolate over the mixture and stir well again. Add the flour and baking powder and mix again. Pour the batter into a greased and floured square baking pan. Scatter the chopped pecans on top and bake for 18 minutes (the center of the brownie should remain very fudgy).