For your next coffee break why not bake something irresistible – scrumptious mocha brownies! These vegan  and gluten-free brownies are filled with wholesome ingredients: Foodin almond flour, coconut sugar, aromatic Flow coffee and Extra Virgin olive oil. For a delicious topping mix raw chocolate Herkkuisa spread spiced with Flow coffee and decorate with cute bee pollen sprinkles!



180 g / 4 dl Foodin almond flour 

90 g / 1,5 dl Foodin white rice flour 

30 g / 0,75 dl Foodin cacao powder 

½ tsp Foodin fine sea salt or fine Himalayan crystal salt  

½ tsp Foodin vanilla 

2 tsp baking powder 

200 g / 2,5 dl Foodin coconut sugar 

0,5 dl Flow coffee 

0,5 dl Foodin Extra Virgin oliiviöljyä 

1,5 dl water 


about 200 g (or the whole jar depending on how thick a frosting you like) Hazelnut-raw chocolate Herkkuisa 

1-2 tbsp warm Flow coffee 

1 tbsp Foodin cocoa powder 

sweetener if needed 

Foodin bee pollen 


Preheat the oven to 175 C. 

Line about a 28 x 22 cm baking tin with parchment paper. 

Make a cup or two of Flow coffee according to package instructions. If you want a strong coffee flavor you can make stronger Flow coffee. 

In a bowl, mix together the flours, cocoa powder, salt, vanilla, baking powder and coconut sugar. 

Add the Flow coffee, olive oil and water. Mix gently together and spread the cake batter on the parchment paper.  

Bake in the oven for about 25 minutes or until the brownie is a little bit soft in the middle but not raw. 

Let the brownies cool down in the baking tin. Meanwhile combine the frosting ingredients in a bowl. Spread it on top of the fully cooled brownies and decorate with bee pollen.

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