For those days that you just have to have chocolate, these brownies are medicinal, being gluten free, low GL and rich in magnesium and feel good theobromine.  Enjoy a good dose of medicine!

1oog 70% Dark Lindt chocolate

1/2 cup unsalted butter

250g cream cheese, softened

1/2 cup Agave crystals or Xylitol

3 large eggs

2/3 cup Espresso

2/3 cup Coconut flour

1 Tablespoon ground Flaxseeds

1/2 Teaspoon salt

1/3 cup raw Cacao powder

1/2 Teaspoon Baking Powder

Combine chocolate and butter in a bowl over heat.

In a food processor beat cream cheese and Agave crystals till light and fluffy. Add eggs one at a time.

Beat in melted chocolate and then coffee, mixture will be runny.

Whisk together the remaining items and add to the liquid, beat till thick and smooth.

Pour into a greased brownie pan. (9 inch x 9 inch)

Bake at 180 degrees for 45 minutes or until done.  Makes 16

ICING – optional

1 1/2 cup Coconut oil

1/2 cup raw Cacao

1/3 cup Agave crystals (to taste)

Melt the Coconut oil, then stir in remaining ingredients, it will thicken  as it cools so be sure

to spread it before it becomes solid.

These brownies keep well in the fridge and also freeze well, if you don’t eat them all first.