Preheat oven to 350 degrees. Line an 8x8 inch baking dish with parchment paper.

Combine the coconut oil, honey, carob, and vanilla in a medium pan over low heat. Stir until everything is melted. Remove from heat and allow to cool until warm.

In a large bowl mix the tiger nut flour, baking soda, salt, and arrowroot starch together. Add the liquid chocolate mixture into the dry ingredients bowl. Stir until thoroughly mixed.

Prepare the gelatin egg. Add the 2 tbsp of room temperature water to a small dish. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine.

Transfer the batter to the lined baking dish and use a spatula or spoon to smooth evenly.

Bake for 25-30 minutes or until a toothpick comes out mostly clean (only a few crumbs, no batter).

Remove from the oven and allow to cool in the pan completely. Remove the brownies by lifting up the parchment paper. Transfer to a cutting board and cut into 10-12 squares.