Preheat the oven to 170°C fan-forced. Grease and line a 20x20cm baking tin.
In a small bowl, mix the cacao powder into the coconut oil.
In a separate larger bowl, whisk together the eggs and maple syrup. Then stir in the ground sunflower seeds, Grilo cricket powder and a good pinch of sea salt. Stir in the coconut oil/ cacao mixture, then gently mix in the dark chocolate chunks until fully combined.
Pour the brownie mix into the prepared baking tin, then pop this into the oven for 20 minutes (check it after 15 minutes as you don’t want to overcook it). It is done when the edges are slightly crusty and the middle is still a little bit soft and gooey. Remove from the oven.
Allow to cool before cutting into portions.
About the author
Henry Nankivell is a student nutritionist and photographer. Passionate about food, nutrition, photography, lifestyle and self-development, he loves sharing recipes that celebrate fresh healthy food, so you can live life to its fullest. Check out more recipes: henrynankivell.com
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