Melt coconut oil and leave it to cool to room temperature.
In a medium-sized bowl combine cooled coconut oil, coconut sugar, sifted cacoa powder and maca powder. Add salt and stir well. Don’t worry if it looks crumbly; it will become smooth once you add the eggs and flour.
Stir in the vanilla with a spatula. Then, add eggs, one at a time, stirring vigorously after each one.
When the batter looks thick and well blended, add the flour and stir until fully combined.
Stir in chopped walnuts and spread the batter evenly in lined baking pan.
Bake 20 to 23 minutes (or until a toothpick inserted into the center come out almost clean). Note: Keep an eye on the brownies - don't overbake it.
Remove from the oven and cool completely.
Sprinkle with melted dark chocolate and bee pollen, if desired.
As a measure, I used UScup (240ml). Keep in airtight container in fridge up to one week. Freeze for up to three months.