Preheat oven to 160°C/Gas Mark 3. Line a baking tin with baking paper. Whisk the eggs in a large mixing bowl. Once whisked, add the coconut flour, baking powder, sea salt, cinnamon and raw cacao powder. Stir to combine. Add the tahini, maple or rice malt syrup, Califia Farms Cold Brew Coffee XX Espresso and chia seeds. Mix until combined. Stir through the chopped dark chocolate.

Spoon the mixture evenly into the lined baking tin. Bake in the oven for 25-30 minutes. To check if the brownie is cooked, insert a skewer. If it comes out clean, the brownie is ready. Remove the tin from the oven and allow to cool slightly. Cut into squares and serve warm with a dollop of Greek yoghurt or coconut ice-cream.